celeriac potato gratin
Crazy about potatoes ? This gratin is ideal for hiding a portion of home-grown vegetables!
- 1 celeriac
- 1 kg potatoes
- 500 ml soy cream
- 4 Shallots
- 4 cloves of garlic
- 8 sprigs fresh thyme
- 1 teaspoon sea salt
- 10 black peppercorns
- 1 tablespoon olive oil (or soy butter)
- fresh nutmeg (to taste)
- salt (to taste)
- pepper (to taste)
- spring onion (finely chopped)
- Don't skip this step! The longer you let the herbs steep in the cream, the more flavor your gratin will contain. Peel the garlic. Put it in the cooking pot together with the peppercorns . Peel and finely chop the shallots . Bring the soy cream with the garlic, pepper , shallots and sprigs of thyme to the boil. Turn off the heat and let steep for 1 hour.
You can easily do this step the day before.
- Preheat the oven to 175°C. Grease the baking dish with oil or use soy butter.
- Peel the potatoes . If the potatoes are dirty, you can rinse them briefly. Peel the celeriac . I find this easiest by cutting the celeriac into quarters and then peeling it with a peeler.
- Cut the potatoes with a mandolin, or with a very sharp knife, the potatoes into wafer-thin slices. Watch your finger! Always use the attachment of your mandolin. The potato slices may not be rinsed now! The starch in the potatoes will ensure that the gratin is bound later. Also cut the celeriac into wafer-thin slices.
- Sieve the soy cream and put the mixture back in a saucepan. Bring to the boil again and turn off the heat. Place a layer of potato slices in the oven dish, overlapping. Then place a layer of celeriac slices on top. Season with pepper, salt and nutmeg in between and repeat until all the slices are used. Pour over the soy mixture, press down again with a spoon to make sure everything is covered and let it cook for 1 hour in the preheated oven.
- Finish with finely chopped spring onion. Enjoy!
