November 2010 - The Bulletin Magazine

IN THE KITCHEN
with Moira Sanders
This is savoury comfort food at its best. I love
scalloped potatoes any day, but this takes the old
stand-by and gives it a new twist. A celery root is a
knobby, unattractive looking vegetable that has a soft,
delicious celery flavour. The blue cheese melts into
the background, so much so that people who don’t
usually enjoy blue cheese probably won’t even realize
what the distinctive flavour is. Serve with any meat
dish or on its own with a crisp green salad and a glass
of wine. In front of a roaring fire place would be a
nice touch!
Potato, Celery Root & Blue Cheese Gratin
Serves 6 to 8.
¼ cup olive oil
8 cups sliced yellow onions
3 lbs (approximately) Yukon Gold
potatoes, peeled
1 small celery root, peeled
1 cup whipping cream
½ cup chicken stock
1 cup blue cheese, crumbled
3 tsp fine sea salt
1 tsp freshly ground black pepper
Heat the oil in a large skillet set over
medium-low heat. Add the sliced onion.
Cook for about 30 minutes or until the
onions have caramelized.
Preheat the oven to 350 F.
Slice the potatoes and celery root as thinly as possible.
In a 9x13-inch baking dish, place a layer of potatoes.
Sprinkle lightly with salt and pepper. Place a layer of
celery root on top of the potatoes and sprinkle with
salt and pepper. Layer more potatoes and then scatter
the crumbled blue cheese over the entire dish. Place a
layer of celery root over the cheese. Continue layering
until all of the potatoes and celery root is gone,
remembering to lightly salt and pepper each layer.
As evenly as you can, pour the whipping cream and
chicken stock over the entire dish. Cover with a lid or
aluminum foil and bake for 1 ½ to 2 hours, or until a
knife slides in easily.
Serve warm.
Moira Sanders has made a career of food which gives her inspiration for her recipe blog
www.moirasanders.com and for cooking for her busy family. Moira and her sister, Lori Elstone, have written
“The Harrow Fair Cookbook”, which is now available and is published by Whitecap Books.
Moira can be reached at moira@theharrowfaircookbook.com.
38 The Bulletin | NOVEMBER 2010 www.TheBulletinMagazine.com