Potato and Celery-Root Gratin with Smoked Haddock

Potato and Celery-Root Gratin with Smoked Haddock
Photo by Romulo Yanes

Ingredients

  • 2 tablespoons fresh parsley
  • ½ pound smoked haddock fillet (finnan haddie)
  • 1 13- by 9- by 2-inch or other shallow (2 1/2- to 3-quart) glass or ceramic baking dish
  • ¼ teaspoon black pepper
  • 2 medium onions
  • 1 ½ pounds celery root (sometimes called celeriac)
  • 2 tablespoons unsalted butter
  • + 5 more ingredients
    • 2 pounds large potatoes (preferably russet or Yukon Gold)
    • 1 Japanese Benriner or other adjustable-blade slicer;
    • 1 teaspoon salt
    • 2 cups heavy cream
    • ½ cup whole milk

Preheat oven to 375°F. Cook onions in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened and just beginning to brown, 7 to 8 minutes. Remove skillet from heat and stir in haddock, 1 tablespoon parsley, and salt and pepper to taste. Halve or quarter celery ...

View full recipe at Epicurious

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