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Celery Root, Potato And White Truffle Oil Gratin

Food Network Canada
YIELDS
4 servings
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Ingredients

3
leek, washed, thoroughly, and, sliced, into, rounds
1
Tbsp olive oil
4
medium Yukon Gold potato, peeled, and, cut, into ⅛ inch slices
1
large celery, root, peeled, and, cut, into ⅛ inch slices
1
Tbsp fresh thyme, chopped
½
cup white wine
½
cup chicken, stock
4
Tbsp white truffle oil
2
Tbsp butter
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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. Sprinkle thyme over each layer.

Step 4

Lightly season each layer too. End with a layer of leeks.

Step 5

Pour in half a cup of white wine. Then add enough chicken stock to cover.

Step 6

Drizzle 1½ tbsp. of the truffle oil over the whole mixture.

Step 7

Dot with butter.

Step 8

Cover the dish with tinfoil and bake for 40 minutes.

Step 9

Remove cover, press down gratin with spatula and drizzle another 1½ tbsp. of truffle oil over the top.

Step 10

Bake for another 20 to 30 minutes until tender.

Step 11

Remove from oven and drizzle remaining truffle oil over the top and serve.

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