Celery Root Gratin With Saffron And Gruyere Cheese

Directions

1. 1. Preheat oven to 400@
2. 2. Place the celery root and the potatoes in separate large saucepans with sufficient salted water to cover. Bring to a boil and cook till soft. Strain both the celery and the potatoes and set aside.
3. 3. In a heavy saucepan bring the cream to a boil over moderately high heat, and add in the butter, saffron and garlic. Reduce the heat to moderately low, and cook about 5 min, or possibly till the cream mix is bright yellow.
4. 4. Puree the celery root in a food processor, gradually adding the cream mix. Set aside. Place the potatoes in a bowl and mash till you have a rough texture. Add in the celery root mix to the potatoes, and add in 1 c. of the Gruyere. Mix together with a wooden spoon and season generously with salt and pepper.
5. 5. Butter a 13 x 9" ovenproof dish (about 10-c. capacity). If you prefer to serve individual portions, you could use instead eight #4-size ramekins
6. (each one has a 1 1/4 c. capacity). Place the celery root-potato mix in the large, ovenproof dish or possibly in the individual ramekins.
7. 6. Sprinkle the top with the parsley and the remaining Gruyere. Bake in oven for about 15 min, or possibly till the casserole is heated through and the top is golden.