POTATO AND CELERY ROOT GRATIN RECIPES

Steps:

• Preheat the oven to 200°C/fan180°C/gas 6. In a saucepan, bring 200ml vegetable stock to the boil with 2 garlic cloves, lightly crushed, then remove from the heat and stir in 200ml double cream. Set aside to cool and infuse.
• Heat 1 tbsp olive oil in a pan and gently fry 1 large onion, chopped, for 10 minutes, until very soft.
•  Peel and quarter 1 large celeriac, then slice to 3mm thickness. Put in a bowl with 3 medium potatoes, sliced to 3mm thickness, and toss with 1 tbsp plain flour, 1 tbsp chopped fresh flatleaf parsley and some seasoning.
• Butter a 1.2-litre ovenproof dish and layer up the celeriac, potatoes and the softened onion. Strain the cream mixture (discard the garlic) into a jug and pour over the gratin.
• Bake for 1-1¼ hours, until golden brown and bubbling and the potatoes are cooked through.

Steps:

• Heat oil in a large skillet over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until golden brown, 30 to 40 minutes.  Preheat oven to 350°F. Lightly grease a 3-quart baking dish. Combine onions, cream, garlic, thyme, rosemary, 1 2/3 cups Gruye`re, and 2/3 cup Parmesan in a bowl. Season with salt and pepper.  Arrange potato slices vertically in prepared baking dish. Pour cream mixture over potatoes, making sure some of the mixture goes between the potatoes. Cover with aluminum foil.  Bake until potatoes start to soften, 50 to 60 minutes. Remove foil and bake until potatoes are golden brown, 25 to 30 minutes. Sprinkle with remaining 1/3 cup Gruye`re and 1/3 cup Parmesan. Bake until cheese is golden brown and bubbling, 5 to 10 minutes.