ポテトとリークのグラタン
ポテトとリークのグラタン
Preheat oven to 400 degrees F.
Grease an 11"x7"x2" ovenware or casserole dish.
2 Tbsp. Butter
2 cups Thinly sliced leeks (white and light green parts)
2 lbs. Russet potatoes sliced/peeled
1 1/4 cup milk (original recipe uses heavy cream)
1 1/4 cup canned chicken broth
1 14-16 oz. Celery root, peeled, halved length-wise, sliced
1 tsp. Salt
1/4 tsp. Pepper
1/8 tsp. Celery seeds
1 1/2 cups Fontina cheese, grated/shredded
1. Melt butter in a large sauce pan, saute leeks, potatoes, then add liquid (milk, broth), celery root, salt/pepper, then celery seeds.
2. Bring to a boil, reduce heat and cook until tender; 15-20 min.
3. Transfer half of #2 to the greased dish, sprinkle with half of the cheese, then transfer the rest of the mixture.
Cover the dish with foil and bake for 45 min.
4. Uncover, bake until mixture thickens. Then sprinkle with remaining cheese; bake until golden.
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