Are there any tips and tricks I should know about? Thinness of potato/celery root slices? Do I need to scald the milk beforehand? I'm concerned that this is not the kind of recipe one simply follows, and then it turns out perfectly. So please: tell me about your gratin alchemy. smileys/smile.gif Thank you...
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Advice for potatoes (and celery root) au gratin novices?
- Thread starter erininny
- Start date
melissa-dallas
Well-known member
All I know is that celery root turns dark quickly if not sliced into water and held
that way until ready to use. There is a catering place here that makes a divine potato/celeriac puree. When I looked for a recipe for that it looks like the celery root takes longer to cook than potatoes, so maybe it needs to be sliced thinner than them.
that way until ready to use. There is a catering place here that makes a divine potato/celeriac puree. When I looked for a recipe for that it looks like the celery root takes longer to cook than potatoes, so maybe it needs to be sliced thinner than them.
This is where a mandoline pays for itself.
I use Julia's recipe for p de t dauphinois. Use a large, shallow baker and either put it on the stovetop to heat the milk or heat the milk before pouring over the potatoes.
I think I might have posted the recipe in the FK site.
Since celery root is more fibrous, maybe cutting into matchsticks would help it cook through faster.
I use Julia's recipe for p de t dauphinois. Use a large, shallow baker and either put it on the stovetop to heat the milk or heat the milk before pouring over the potatoes.
I think I might have posted the recipe in the FK site.
Since celery root is more fibrous, maybe cutting into matchsticks would help it cook through faster.
Erin, if you have a metal baking dish, heat the milk in it first, then add the potatoes, then bring
to the simmer on top of the stove before putting in the oven. It will cook more evenly that way.
If you are using glass or ceramic, scald the milk separately. Either way, add some crushed garlic to the milk, S&P, and a little nutmeg.
It doesn't matter how thick or thin the slices as much as whether they are consistent. I agree with the others that you may want to slice the celery thinner than the potatoes.
to the simmer on top of the stove before putting in the oven. It will cook more evenly that way.
If you are using glass or ceramic, scald the milk separately. Either way, add some crushed garlic to the milk, S&P, and a little nutmeg.
It doesn't matter how thick or thin the slices as much as whether they are consistent. I agree with the others that you may want to slice the celery thinner than the potatoes.