Celeriac and Potato Gratin

Sweet and savory, earthy and creamy, this is potato gratin gone wild. Serve it alongside a nice steak. Or with a side of sauteed kale. However you choose to eat it, you'll be amazed by the wonders of the ugly veggie we call celeriac.
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Celeriac and Potato Gratin

serves 4-6

Butter, for greasing gratin dish
1 lb celeriac, peeled and thinly sliced
1 lb potatoes (Yukon Golds are lovely), thinly sliced
2 cloves garlic, minced
2/3 cup cream
steaming liquid
salt
pepper
1 cup aged gouda (or gruyere), grated

Preheat the oven to 375º. Grease a 2-quart gratin dish with butter, and set aside.

Place celeriac and potatoes in a steamer (or steamer basket) over boiling water. Steam for 5-10 minutes, or until just crisp tender. Remove to a large bowl.

Mix together cream with a bit of the steaming liquid and the minced garlic. Season with salt (to taste). Pour the cream mixture over the vegetables and toss to combine. Transfer to gratin dish and sprinkle liberally with freshly ground pepper. Sprinkle with gouda.

Bake until bubbling, browned, and tender -- 1 hour to 1 hour and 20 minutes.

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