POTATO AND CELERY ROOT GRATIN WITH CARAMELIZED ONIONS AND FONTINA
2 lbs russet potatoes, peeled and thinly sliced
2 llb celery roots, peeled and thinly sliced
2 large white onion, peeled, and thinly sliced
2 large shallots, finely minced
1 clove garlic, finely minced
2 tbsp olive oil
1 tbsp butter
1 tsp each minced fresh rosemary, sage and thyme (or 1/2 tsp dried)
Salt and freshly ground black pepper
1 cup each of whipping cream and light cream or milk (for a lighter version you could substitute lower fat milk although the end result will not be as rich and creamy)
1 cup chicken broth
2 cups (8 oz) grated fontina cheese, (Gruyere and parmesan would also work)
Preheat oven to 375F
Heat the olive oil in a skillet over medium high heat. Add the onions and cook until softened and beginning to brown-about 5 minutes. Reduce heat to medium low; add the shallots and garlic and cook stirring until onions are caramelized-about 15 minutes. Stir in the rosemary, sage, rosemary, salt and pepper. Set aside.
Grease a large baking dish or spray with vegetable oil. Layer enough potatoes in the dish to cover, overlapping slightly Sprinkle some of the onion mixture over top. Cover this with celery root. Repeat layering with remaining potatoes, celery root and onions. Bring whipping cream, cream and chicken broth to simmer in a medium saucepan. Pour over potato dish and cover tightly with foil. Bake until vegetables are almost tender about 45 to 50 minutes.
Increase temperature to 400F. Bake for about 10-15 minutes more. Sprinkle cheese over top and bake an additional 15 minutes until cheese is brown and bubbly. Let sit at least 15 minutes before serving.
A tasty alternative to mashed potatoes with your Thanksgiving turkey.
Celeriac or celery root as it is more commonly known has a milder, sweeter taste than celery and can be served either cooked or raw.