leek, washed, thoroughly, and, sliced, into, rounds
Tbsp olive oil
medium Yukon Gold potato, peeled, and, cut, into ⅛ inch slices
large celery, root, peeled, and, cut, into ⅛ inch slices
Tbsp fresh thyme, chopped
cup white wine
cup chicken, stock
Tbsp white truffle oil
Preheat oven to 375 degrees F.
Sauté leeks in olive oil, salt and pepper until leeks are tender.
Butter a rectangular baking dish and layer leeks, potatoes and celery root. Sprinkle thyme over each layer.
Lightly season each layer too. End with a layer of leeks.
Pour in half a cup of white wine. Then add enough chicken stock to cover.
Drizzle 1½ tbsp. of the truffle oil over the whole mixture.
Dot with butter.
Cover the dish with tinfoil and bake for 40 minutes.
Remove cover, press down gratin with spatula and drizzle another 1½ tbsp. of truffle oil over the top.
Bake for another 20 to 30 minutes until tender.
Remove from oven and drizzle remaining truffle oil over the top and serve.