Scalloped Celery Root and Potatoes Recipe
Ingredients
| Potatoes | 1 1/4 Pound, thinly sliced | |
| Celery root | 1 Large, thinly sliced | |
| All-purpose flour - 2 tablespoons | ||
| Unsalted butter - 6 tablespoons, softened to room temperature | ||
| Dijon Mustard | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
Directions
GETTING READY
1) Preheat the oven to 500°.
MAKING
2) In a large saucepan of lightly salted boiling water, cook the potatoes until just tender, about 5 minutes.
3) Use a slotted spoon to remove the potatoes to a colander and drain.
4) Add the celery root to the boiling water and cook until tender, about 5 minutes. Drain well.
5) In a medium bowl, add the flour, butter and mustard to whisk until well blended.
6) In a large, buttered baking dish, arrange half the potatoes in a single layer.
7) Spread one-third of the mustard butter on top.
8) Season with 1/4 teaspoon of the salt.
9) Put all the celery root slices on top and spread with half of the remaining mustard butter.
10) Season with 1/4 teaspoon of the salt.
11) Cover with the remaining potatoes, mustard butter and 1/4 teaspoon salt.
12) Pour in the milk and place inside oven to bake, uncovered, for 25 minutes.
13) Reduce the oven temperature to 350° and bake for 5 to 10 minutes, or until golden brown.
SERVING
14) In a platter, arrange the baked preparation and season with freshly ground black pepper, if desired, to serve.
1) Preheat the oven to 500°.
MAKING
2) In a large saucepan of lightly salted boiling water, cook the potatoes until just tender, about 5 minutes.
3) Use a slotted spoon to remove the potatoes to a colander and drain.
4) Add the celery root to the boiling water and cook until tender, about 5 minutes. Drain well.
5) In a medium bowl, add the flour, butter and mustard to whisk until well blended.
6) In a large, buttered baking dish, arrange half the potatoes in a single layer.
7) Spread one-third of the mustard butter on top.
8) Season with 1/4 teaspoon of the salt.
9) Put all the celery root slices on top and spread with half of the remaining mustard butter.
10) Season with 1/4 teaspoon of the salt.
11) Cover with the remaining potatoes, mustard butter and 1/4 teaspoon salt.
12) Pour in the milk and place inside oven to bake, uncovered, for 25 minutes.
13) Reduce the oven temperature to 350° and bake for 5 to 10 minutes, or until golden brown.
SERVING
14) In a platter, arrange the baked preparation and season with freshly ground black pepper, if desired, to serve.
Chef
