Ah, gratin. You demon of the side dish world. So full of cream and butter. So unapologetically decadent. So tantalizingly indulgent. We can't resist you. We call you "vegetables" but deep inside we know the ugly truth. We'd likely be better off eating a Big Mac. Still, there you are on our table, beside a rotisseried chicken. Welcome back. Be sure to visit again soon.
PS You look very nice in your beautiful baking dish! (Thanks, K!)
Potato, Leek and Celeriac Gratin
1 1/2 cups heavy cream
1 large branch fresh rosemary
2-3 garlic cloves, peeled
1 tablespoon unsalted butter
1 leek, halved lengthwise, then thinly sliced
2 medium potatoes, peeled and thinly sliced
1 celeriac (celery root), peeled and thinly sliced
4 ounces grated Gruyere cheese
kosher salt and freshly ground black pepper
2 teaspoons herbs de Provence
Preheat oven to 350. In a medium saucepan over medium heat, heat the cream, rosemary and garlic bubbles start to form along the sides of the pan. Turn off heat and set aside. Melt butter in a small skillet and sweat the leeks, seasoned with a pinch of kosher salt, taking care not to brown them (about 5-6 minutes); set aside. Spray a baking dish with cooking spray. Layer 1/3 of the potato slices, 1/3 of the celeriac slices, 1/3 of the cooked leeks and 1/3 of the gruyere. Season with salt and pepper and continue the process a second and third time. Strain the cream through a fine mesh sieve and pour it into the dish over the vegetables. Sprinkle top with herbs de Provence. Cover dish tightly with foil and bake at 350 for 45 minutes, until bubbly. Remove foil and continue to bake another 15 minutes, until top is golden brown.