Celery Root, Artichoke, and Potato Gratin
Rich and savory, this is the perfect cold weather supper, with a watercress-endive salad and a glass of Zinfandel.
Serves: 12Hands-on: 20 minutesTotal: 2 hoursDifficulty: Medium
- 4 Tbsp. butter
- 3 cloves garlic, chopped
- 4 large artichokes, trimmed, choke removed, cut into eighths
- 1 large celery root (1 lb.), trimmed and cut into 1-inch cubes
- 8 oz. potatoes, peeled and cut into 1-inch cubes
- 1 1⁄2 tsp. kosher salt
- 1⁄2 tsp. freshly ground black pepper
- 4 cups heavy cream
- 1⁄2 cup grated Parmesan cheese
- Heat oven to 400°F. Butter an 11-by-13-inch casserole or gratin dish and sprinkle the chopped garlic evenly around, rubbing some onto the sides of the pan. Blanch the artichoke for about 10 minutes in rapidly boiling salted water, adding the celery root for the last 3 minutes. Drain well, combine with potatoes, and add to casserole. Season with salt and pepper; add cream.
- Place the casserole onto a sheet pan to catch any overflow. Cover with aluminum foil and bake for 1 hour, until cream is bubbling and potatoes are tender. Uncover and sprinkle with Parmesan cheese. Cook 20 minutes more, until sauce is thick and starting to brown on top. Allow the casserole to rest at room temperature for at least 10 minutes before serving.