Prep Time
1h 25 min
Yields
8 servings
This recipe has been updated and may differ from what was originally published or broadcast.
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ingredients
2
lbs Yukon gold potatoes, scrubbed
2
lbs celery root
3
oz (6 tbsp) butter, thinly sliced, plus additional for buttering the casserole dish
Sea salt
1
cup grated Beaufort cheese
4
oz heavy cream
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directions
Step 1
Preheat the oven to 375ºF.
Step 2
Slice the potatoes into 1/4-inch-thick rounds. Peel the celery root and cut into 1/4-inch-thick slices to resemble the potatoes.
Step 3
Butter a heavy oval casserole dish. Layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. Sprinkle with sea salt. Top with a layer of half of the cheese. Repeat with the remaining potato and celery root. Top with the cream and then the remaining cheese.
Step 4
Bake until deep golden brown, about 1 hour.