Gratin of Potato and Celeriac or Parsnip

(Difficulty:  Easy)
(Cooking time: About 1 hour)

 

This gratin can be made with celeriac or parsnip.  The balance of two vegetables is half and half.  Make sure to use Swiss Grüyer cheese to have a robust flavor.  This is a good accompany to any meat dishes as well as fish dishes.

 

 

1 piece of celeriac (celery root) or 2 good size parsnips

2 or 3 potatoes (Yukon gold is good for this)

¼ cup of milk

1 tablespoon of butter

1 cup of grated Swiss Grüyer cheese

2 tablespoons of bread crumbs

Salt to taste

 

Cut vegetables into similar sizes so that they will cook at the same rate.  Boil potatoes and celeriac (or parsnips) in separate pots until very tender.  Drain and mash them in one pot, and add milk and butter just like mashed potatoes.  Add salt, but be careful not to add too much, since cheese is salty.  Butter a baking pan and pour the mashed vegetables, and top with cheese and some bread crumbs.  Bake at 400ºF on the top rack for 20 minutes or until the top turns golden brown.

Serves 2 main dishes or 4 to 5 side dishes