Recipes | Menu Ideas | Rate and Review | Recipe Zazz

Ingredients

The ingredients are:

2 cups heavy cream
8 tablespoons unsalted butter
4 fresh bay leaves
8 cloves garlic, peeled and crushed
1 pound carrots (4 large carrots, peeled and cut crosswise into 1⁄4-inch-thick) slices
2 pounds potatoes (4 large russet potatoes, peeled and cut crosswise into 1⁄4-inch-thick slices)
1 yellow onion (large onions, thinly sliced lenghwise)
1 celery root (small celery, peeled and cut crosswise into 1⁄4-inch-thick slices)
2 tablespoons thyme leaves
Kosher salt and freshly ground black pepper
5 ounces Gruyère cheese
2 cups bread crumbs (fresh)

Step 1: Heat the oven to 350°.
Step 2: In a large saucepan, heat the cream with the butter and bay leaves over medium-high.
Step 3: Stir in the garlic, carrots, potatoes, onion, and celery root and bring to a boil.
Step 4: Reduce the heat to maintain a steady simmer and cook, stirring gently, until tender but not breaking, about 18 minutes.
Step 5: Remove the pan from the heat, stir in the thyme, and scrape into a 3-qt. round baking dish. Season the gratin with salt and pepper.
Step 6: Using a box grater, grate the Gruyère into a medium bowl and then toss with the bread crumbs.
Step 7: Sprinkle the cheese and bread crumbs over the vegetables and bake until the topping is golden brown and the gratin is bubbling in the center, about 30 minutes.

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.