Celery Root And Onion Gratin

Directions

1. Bring a large pot of water to a boil. Slice potatoes 1/4-inch thick. Peel celery root; slice in quarters and then cut quarters into 1/4-inch slices.
2. Add in salt to taste to boiling water, then add in potatoes and cook till just tender, about 5 min. Using a slotted spoon, remove potatoes to a bowl, then add in celery root to boiling water and cook till just tender, about 4 min. Using a slotted spoon, remove celery root to bowl with potatoes. Reserve cooking liquid.
3. In medium skillet, heat oil over medium heat. Add in onion, garlic, celery and basil and season to taste with salt and pepper. Cook, stirring often, till softened, about 5 min. Add in wine, increase heat and cook to reduce wine by half, about 5 to 7 min. Add in tomatoes and their juices plus 1/2 c. of reserved cooking liquid.
4. Preheat oven to 375 degrees. Grease a 2-qt baking dish. Ladle half of the tomato mix in bottom of prepared pan. Make a layer of alternating potato and celery root slices, season to taste with pepper. Repeat, using remaining potato and celery root slices. Cover with remaining tomato mix. Cover and bake till potatoes and celery root are tender, about 45 min. Remove gratin from oven and let stand 10 min before serving. Serve hot.
5. This recipe yields 4 servings.
6. Comments: This gratin is rich with aroma and flavor. It's great for dinner served with a mixed greens salad topped with roasted red peppers and olives.