Celeriac and Potato Gratin with Aged Cheddar | culture: the word on cheese
To warm a chilly winter night, try this comforting Celeriac and Potato Gratin, which combines creamy melted sharp cheddar with earthy root vegetables
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Cooking tools:
- Oven
- Stove
- Baking dish
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Grater
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Fork
Ingredients
- 2 tablespoons unsalted butter (plus more for greasing baking dish)
- 2 garlic cloves (minced)
- 1 cup light cream (or ½ cup half-and-half mixed with ½ cup heavy cream)
- 1 cup grated aged cheddar cheese
- Kosher salt (to taste)
- Ground black pepper (to taste)
- 2 large Yukon Gold potatoes (peeled and sliced into ⅛-inch rounds)
- 1 large celeriac (peeled, halved, and sliced into ⅛-inch slices)
- 1 yellow onion (peeled, halved, and sliced into ⅛-inch slices)
- 2 tablespoons chopped fresh flat leaf parsley (for garnish)
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