Season:
- Winter
Ingredients:
Butter for greasing the baking dish
1lb each celeriac & potatoes, peeled, halved, sliced ~1/8" thick
1-2 onions or leeks, sliced thinly
salt & freshly ground black pepper to taste
1c grated Gruyere or domestic Siss cheese, divided
1/2t dried hyme
2c chicken or veg stock
2T butter
Directions:
Preheat oven to 350F. Greast a 2 qt baking dish with butter
Place the celeriac, onions/leeks & potatoes in alternating layers in the baking dish, seasoning every few layers with salt & pepper. At about the 1/2 way point, add 1/3 c cheese in an even layer; sprinkle with the thye. Continue with the vegetable layers until all are used up (leave some space at the top of the dish for the liquid to boil)
Pour the stock over, dot with butter, cover with foil, and bake 45 mins. Remove foil & bake 15 mins more. Sprinkle with remaining 2/3c cheese, add serveral grindings of pepper, and bake until the cheese turns golden (~15 mins more)
Let stand 10 mins before serving.
