The best scalloped potato recipe and it's mostly celery root not potatoes!! My mom made these for Thanksgiving and I told her she had to make it for Christmas Eve too!! The first time the bacon never got really crispy so the second time my mom cooked the bacon slightly first before putting it on top. Way better that way, so pre-cook the bacon, it's not as greasy either.
Total Time: 2 1/4 hours + resting time
Makes 6 servings
1 C. cottage cheese
1 C. heavy cream
3 T. all-purpose flour
1 T. minced garlic
1/8 tsp. ground nutmeg
Kosher salt and black pepper to taste
2 C. shredded Gruyere cheese
1 C. grated parmesan cheese
2 lb. celery root, peeled and thinly sliced (1-2 celery root)
8 oz. russet potato, peeled and thinly sliced (about 1 potato)
1 1/2 cups sliced leeks (white and light green portions only)
5 strips bacon
Preheat oven to 400 degrees. Coat a 2 1/2-3 qt. ovenproof baking dish with nonstick spray.
Whip cottage cheese in a food processor or blender until smooth and creamy. Whisk cottage cheese with cream, flour, garlic, nutmeg, salt and pepper in a large bowl.
Combine Gruyere and parmesan cheese in a bowl; set aside.
Toss celery root, potato, and leeks with cottage cheese mixture to coat.
Transfer half of the celery root mixture to the prepared baking dish; layer with half of the cheese mixture and the remaining celery root mixture. Top with the remaining cheese and bacon strips. Place gratin on a baking sheet.
Bake gratin, covered with foil, for 50 minutes. Remove foil; bake gratin until cheese is golden and bacon is crisp, about 40 minutes more. Remove gratin from oven; let it rest 30 minutes to set up before serving.
Comments
Post a Comment