Potato and celery root gratin

Co-Owner/Executive Chef Gayle Pirie
Foreign Cinema, San Francisco

"Celery root has a pronounced nutty, earthy taste that pairs well with potatoes, as in this rich and creamy gratin," says San Francisco chef Gayle Pirie. Use a mandoline or food processor to cut the celery root and potatoes into thin, uniform slices.

Ingredients

1 1/2 cups heavy cream
1 cup half-and-half
2 large Yukon potatoes, peeled and sliced 1/8-inch thick
1 large celery root, peeled and sliced 1/8-inch thick
Salt, to taste

Directions

Heat cream and half-and-half to a simmer in a heavy-bottom sauté pan. Add potatoes, celery root and salt. Simmer over low heat for about 20 minutes or until potatoes and celery root are tender to the touch, just cooked through. Remove from heat and reserve until ready to serve. Broil on high for 5 to 6 minutes or until gratin is golden brown and hot throughout. Serve with roast chicken or meat or with a hearty salad.

Serves 4 to 6