Potato, Celery Root and Stilton Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 pounds russet potatoes, unpeeled, thinly sliced |
1 pound celery root (celeriac), peeled, halved, thinly sliced |
2 cups low-salt chicken broth |
1 cup whipping cream |
3 large shallots, thinly sliced |
1/2 teaspoon celery seeds |
2 cups crumbled stilton cheese |
Directions:
1. Preheat oven to 400°F. Combine first 6 ingredients in heavy large skillet. Bring to simmer. Reduce heat to medium-low, cover and cook 10 minutes, turning vegetables occasionally.
2. Using slotted spoon, transfer half of vegetables to 9x13-inch baking dish. Season with salt and pepper. Sprinkle 3/4 cup cheese over. Top with remaining vegetables. Pour cooking liquid over. Season with salt and pepper. Sprinkle 3/4 cup cheese over. Cover with foil; bake 45 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake until liquid is almost absorbed, about 55 minutes. Cool 20 minutes before serving.
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