Baked Potatoes & Celery Root Au Gratin
Prep time 30 mins
Cook time 90 mins|
Smoky, creamy and cheesy layers of Yukon gold potatoes and celery root are the perfect side to complement a hearty meal.
5 Tbsp butter, softened
2 large leeks, white parts only, cleaned and sliced into half moons
freshly ground pepper
5 small Yukon Gold Potatoes, sliced 1/4" thick
2 Celery Root, peeled and sliced 1/4” thick
2 cups cream
2 cups shredded Gruyere or other hearty Swiss cheese, divided
1 tbsp minced sage leaves
When ready to cook, set the Traeger to 400°F and preheat, lid closed for 15 minutes.
Butter a 9 X 13 baking dish with 1 Tbsp of the softened butter.
In a medium frying pan over medium heat, melt the remaining butter. Add the leeks and a generous pinch of salt and pepper and cook, stirring often, until softened, about 5 minutes. Remove from the heat and allow to cool.
Place the potato and celery root slices into a large mixing bowl. Add the cream, the leek mixture, the minced sage, another teaspoon of salt and 1/2 tsp of pepper, along with half of the Gruyere. Stir gently to coat.
Arrange a layer of potato and celery root slices so they’re slight overlapping in the prepared baking dish. Repeat two more times so there are three layers of potatoes.
Pour remaining cream from the bowl over the gratin, then sprinkle with the remaining cup of cheese.
Cover the dish loosely with foil and bake on the grill for 45 minutes. Remove the foil and continue baking until the top is golden and bubbly and the potatoes are tender when pierced, about 30-45 minutes longer.
Let stand for 10 minutes before serving. Enjoy!
*Cook times will vary depending on set and ambient temperatures.