To go with our delicious Sunday lamb, we needed a hearty side dish. We have been experimenting with different root veggies lately, and we have really come to love celery root! We decided to make a celery root / potato au gratin. It's really decadent, so we made a small one (8 x 8 pan)
Here is what we did:
2 medium potatoes washed and sliced
1/2 medium celery root washed and sliced
2 Tablespoons butter
1/2 pint heavy cream
2 oz each sharp cheddar and gruyere cheese grated
6 cloves garlic
1 teaspoon herbs de provence
salt and pepper to taste
First slice up your root veggies and set aside.
Then grate your cheeses.
Melt the butter in a medium sauce pan and add course chopped garlic.
Once your pan is hot, toss in your sliced veggies and cook on medium until they are almost soft.
Rub a sliced clove of garlic on the bottom of your baking dish.
When your veggies are tender, add your cream, cheeses (we tossed in a little extra goat cheese too!) and seasonings.
Cook until it's all melted together - stirring occasionally.
We didn't have any bread crumbs so we toasted a few slices of bread and ran them through the blender.
When your mixture is ready, pour it into your baking pan.
Then top with shredded cheese and bread crumbs.
Bake on 425 for 30 minutes until the top is browned and you see bubbles at the bottom of your pan.
Serve and enjoy!