Celeriac and potato gratin with Sainte-Maure de Touraine
Ingredients
Instructions
- 300 g Sainte-Maure de Touraine slightly ripened (or semi-dry)
- 800 g Potatoes
- 300 g Celery stalk
- 30 cl Whole whipping cream
- Salt
- Pepper
- Preheat the oven to 200°C.
- Peel the potatoes and cut them into 1 cm thick slices, put them in a pan of cold water with coarse salt and cook them until tender but not overcooked.
- Cut the cheese into 1 cm strips, keeping one half for the top of the gratin.
- Bring the cream to the boil and melt the other half of the goat cheese, seasoned with salt and pepper to taste.
- Remove the leaves from the celery and cut it lengthwise, making small cubes of about 5mm.
- In a gratin dish, successively alternate layers of potatoes and celery cubes then cover with the cheese cream, spread the remaining half of the cheese on top and bake at 200°C for 20 minutes at medium height.
- Enjoy with a salad or meat.
Celeriac and potato gratin with Sainte-Maure de Touraine
Today we offer you the following recipe: Celeriac and potato gratin with Sainte-Maure de Touraine
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Celeriac and potato gratin with Sainte-Maure de Touraine Recipe – Celeriac and potato gratin with Sainte-Maure de Touraine Recipes
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