- 3 medium yukon gold potatoes, peeled and thinly sliced
- 1/2 celeriac (aka celery root), peeled and thinly sliced
- 2 medium shallots, thinly sliced
- 1 tbsp olive oil
- 1 tsp butter
- 1 tbsp hot water
- 1/2 tsp sugar
- 1 cup grated cheese*
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese, grated
- salt and pepper to taste
Preheat oven to 300 F. In a skillet over medium heat, heat butter and oil. When butter sizzles, add shallots and cook for 2-3 minutes until tender. Reduce heat, you don’t want them to brown. Add hot water and cook for 2-3 more minutes until it evaporates, then add sugar. Allow the shallots to caramelize. Remove from heat and set aside while it cools slightly. This is the “quick” method for caramelizing onions or shallots.
Combine grated cheese and shallots in a bowl. In a baking pan, layer celeriac and potato slices, then sprinkle 1/2 of the cheese mixture. Add another layer of slices, then the remaining cheese mixture. Finally, layer all the remaining slices over top, and sprinkle all over with parmesan cheese. Season with sat and pepper, then pour cream over all. At this point, you can either bake it right away or keep it in the fridge overnight to bake the next day.
Bake in preheated oven for 2 hours, checking occasionally towards the end for a golden brown crispy top. This seems like a long cooking time but it is so worth it. The potatoes will be tender and cheesy and the top will be decadently crisp. After cooking, let it rest for 15 minutes before serving.
Use a good, rich and nutty cheese. Edgar uses bergeron which is a gouda, I used St. Paulin just because that’s what I happened to have.