Name: Celeriac and Potato Gratin with White Truffle Oil
Yield: 6 servings
Ingredients: 3 leeks, washed thoroughly and sliced into rounds; 1 Tbsp olive oil (15 ml); Salt and freshly cracked black pepper; 4 medium Yukon Gold potatoes, peeled and cut into ⅛ inch slices; 1 large celery root, peeled and cut into ⅛ inch slices; ½ cup vermouth (125 ml); 1 -15/10 cup chicken stock (125 ml to 250 ml); 1 -15/10 cup chicken stock (125 ml to 250 ml); ½ cup to 1 cup chicken stock (125 ml to 250 ml); 2 Tbsp butter (30 ml); 1 cup of breadcrumbs (250 ml); white truffle oil, for drizzling

Yields

6 servings

ingredients

leeks, washed thoroughly and sliced into rounds

Tbsp olive oil (15 ml)

Salt and freshly cracked black pepper

medium Yukon Gold potatoes, peeled and cut into ⅛ inch slices

large celery root, peeled and cut into ⅛ inch slices

cup vermouth (125 ml)

-15/10 cup chicken stock (125 ml to 250 ml)

cup to 1 cup chicken stock (125 ml to 250 ml)

Tbsp butter (30 ml)

cup of breadcrumbs (250 ml)

white truffle oil, for drizzling

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 375 degrees F.

Step 2

Sauté leeks in olive oil, salt and pepper until leeks are tender.

Step 3

Butter a rectangular baking dish and layer leeks, potatoes and celery root. End with a layer of leeks.

Step 4

Pour in half a cup of vermouth. Then add enough chicken stock to cover. Dot with butter and sprinkle with breadcrumbs.

Step 5

Cover the dish with tinfoil and bake for 40 minutes.

Step 6

Remove cover, press down gratin with spatula and bake for another 20 to 30 minutes until tender. Remove from oven and drizzle with some truffle oil.

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Celeriac and Potato Gratin with White Truffle Oil

ingredients

directions

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