Gratin of Potato and Celeriac or Parsnip
(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
¼ cup of milk
1 tablespoon of butter
1 cup of grated Swiss Grüyer cheese
2 tablespoons of bread crumbs
Salt to taste
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