Celeriac and Purple Potato Gratin with Greens and Gruyere
The creamy cheesy potato au gratin that many of us grew up with, elevated with savory celeriac, sweet & nutty kale greens, and creamy yet sharp gruyere cheese.
Adapted from a recipe from Kate Cooks.com (image source)
Ingredients
2 pounds mix of celeriac and potatoes, thinly sliced into rounds then cut into half-moons (¼ celeriac & ¾ potatoes)
To prepare the celeriac, shave off the lower root gnarls with a knife, peel the rest or not (no need to peel, just preference), then slice as desired, see below.
¼ lb. lacinato kale, sliced thinly into ribbons
1/2 -1 onion, sliced
3-5 cloves garlic, roughly minced
1 tablespoon olive oil
1 1/3 cup 1% milk
Heaping 1/2 cup (2 ounces) sharp cheddar cheese
Heaping 1/2 cup (2 ounces) gruyere
Salt & Pepper, to taste
Directions
How to Chop a Celeriac
Preheat oven to 425.
Arrange celeriac and potatoes into a 9’’ skillet by stacking them vertically (see picture in link). Then place kale around & atop the roots to fill the pan. The greens will greatly reduce in size, so stack a bit more than you think.
Combine milk and season with salt and pepper. Pour over arranged roots and greens.
Drizzle olive oil over roots and kale and season. Top with 3/4 of the cheeses, reserving 1/4 for later.
Cover with foil and bake for 30 minutes. Remove from oven, add the remaining cheese and place back in oven for 25-30 more minutes, until all the milk has evaporated and the top is brown. Serve.
