Celery Root And Potatoes Dauphinoise

Ingredients

• 1 pound potatoes, sliced thin
• 1 pound celery root, sliced thin
• 6 tablespoons butter
• 1 cup heavy cream
• Coarse salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    246 calories; 19 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 2 grams protein; 63 milligrams cholesterol; 72 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Preheat oven to 350 degrees.
2. In a large buttered gratin dish, arrange the slices of potato and celery root, adding a little butter, salt and pepper to each row as you go. Top with cream, salt and pepper and cook until the vegetables are tender and the top has lightly browned (about 45 minutes).

• For four servings, halve the quantities given for this recipe.

45 minutes