Welcome to Joan's Kitchen — new features shipping weekly.

potato, celery root,leek fontina gratin

Vegetable
Ingredients
  • •2 Tablespoons butter
  • •2 cups thinly sliced leeks , white, pale green parts
  • •2 pounds russet potaroes, peeled, thinly sliced
  • •1 1/4 cups whipping cream
  • •1 1/4 cups canned low salt chicken broth
  • •1 14 oz to 16-oz celery root
  • • peel, halve lengthwise, thinly sliced
  • •1 tsp salt
  • •1/2 tsp pepper
  • •1/8 tsp celery seeds
  • •1/8 tsp grated nutmeg
  • •1 1/2 cups grated Fontina
Steps
  1. 1.Oven 400F.
  2. 2. Melt 2 T butter in large pot over medium high heat. Add leeks and sute until wilted, about 4 minutes.
  3. 3. Add potatoes, whipping cream, chicken broth, celery root, salt, pepper, celery seeds and nutmeg. Brig to a boil; stirring occasionally o separate vegetables. Boil 5 minutes.
  4. 4. Transfer half o potato mixture to baking dish, Sprinkle with 1/2 of cheese.Top with remaing potato mixture. Cover with foil and place on baking sheet. Bake 45 minutes. Uncover and bake until juices thicken, about 15 minutes. Sprinkle with cheese. Bake util golden brown, about 15 minutes. Let stad 10 minutes.
Notes

braised veal shanks withmushroos and shallots 2. pate with toast points pan seared seaks with mushroom merlot sauce, sauteed spinach, pomerol, apple tart

Joan
Photos

No photos yet