Celery root gratin--not exotic but still unknown

Name: Celery root gratin--not exotic but still unknown
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: En
Ingredients: 1 large celery root about 2 libras,; 1 1/3 cup milk,; 1 egg yolk,; 1/2 cup creme fresh, or heavy whipping cream,; 1 cup Gruyère, Fontina, or Cheddar cheese, grated,; 3 tablepsons butter,; salt and white pepper.

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Starter

Very Easy

40 min

Ingredients

1 large celery root about 2 libras,
1 1/3 cup milk,
1 egg yolk,
1/2 cup creme fresh, or heavy whipping cream,
1 cup Gruyère, Fontina, or Cheddar cheese, grated,
3 tablepsons butter,
salt and white pepper.

Preparation

Preparation15 min

Cook time25 min

Peel off the celery root, cut in quarters and slice into 1/4 inch slices.
Put them in a pot, add milk and butter, and cook slowly for about 20 minutes (be careful as milk has a tendency to spill if it is boiling too rapidly).
Preheat oven to 425 F. Butter an oven-proof dish and arrange gently the slices of the cooked celery root at the bottom of it.
In a bowl mix together cream, egg yolk, 2/3 cup of cheese, and milk from cooking the celery root.
Pour the mixture over the celery root slices and cover on top with the remaining cheese.
Bake for about 20-30 minutes, until the cheese melts and forms a gold crust.

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