Celery Root Gratin

Celery Root Gratin

umm. y u m. 

whole celery root, cut off ends then sides, slice thin

Baking dish should be full and topped with the Gruyere

raw, sliced celery root, thin

2 cups heavy cream
2 whole eggs
(whisk the cream and eggs together first)
1 teaspoon salt
4 medium size celery root, cut off both ends and then the sides.  Slice on a slicer or very thin if sliced by hand.
4 ounces shredded Gruyere cheese, good quality
cracked black pepper or chili flakes
Baking dish

Preheat oven to 350 degrees.  Add half of sliced celery root in baking dish and then pour over half of the cream and egg mixture.  Sprinkle with salt and then top with half of the Gruyere.  Add the rest of the celery root, smash down a bit.  Add the remaining cream and egg mixture and then sprinkle with salt and cracked black pepper or chili flakes.  Top with the rest of the cheese.  Cover with plastic wrap and then tin foil.  Place on top of a baking dish, in case it bubbles a bit.  Bake for 30 minutes covered, take of the tin foil and plastic wrap carefully.  Finish baking for another 20-40 minutes or until the celery root is fork tender like a ready potato would be and a pretty golden brown.  Can be made 1 day in advanced, be sure that all celery root is pushed down into the liquid and covered well. The celery root can oxidize(turn a bit brown if not soaked).