Potato and Celeriac Gratin - Edible Santa Barbara and Wine Country

Name: Potato and Celeriac Gratin - Edible Santa Barbara and Wine Country
Total time: 60 min
Ingredients: 4 ounces crème fraîche; 3/4 cup cream; Salt; pepper; 1 pound potatoes (russets or Yukon Golds), peeled and very thinly sliced on a mandoline); 1 pound celeriac ((celery root), peeled, very thinly sliced on a mandoline); 2 tablespoons chives (finely chopped); 3 green onions (finely sliced); 2 ounces Gruyère cheese (grated)

ediblesantabarbara.com

Potato and celeriac gratin recipe with Gruyère, crème fraîche, and chives. A rich, comforting dish perfect for cooler weather.

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Ingredients

4 ounces crème fraîche
3/4 cup cream
Salt
pepper
1 pound potatoes (russets or Yukon Golds), peeled and very thinly sliced on a mandoline)
1 pound celeriac ((celery root), peeled, very thinly sliced on a mandoline)
2 tablespoons chives (finely chopped)
3 green onions (finely sliced)
2 ounces Gruyère cheese (grated)