Recipe - Potato Celery Root And Stilton Gratin

2 pound Russet potatoes; unpeeled,
thinly
; cut or sliced up
1 pound Celery root; (celeriac),
peeled,
; halved, thinly
; cut or sliced up
2 cup Lowsalt chicken broth
1 cup Whipping cream
3 lg Shallots; thinly cut or sliced up
One half teaspoon Celery seeds
2 cup Crumbled Stilton cheese

Preheat oven to 400F. Combine first 6 ingredients in heavy large skillet.
Bring to simmer. Reduce heat to mediumlow, cover and cook 10 minutes,
turning vegetables occasionally.

Using slotted spoon, transfer half of vegetables to 9x13inch baking dish.
Season with salt and pepper. Sprinkle Three fourths cup cheese over. Top with
remaining vegetables. Pour cooking liquid over. Season with salt and
pepper. Sprinkle Three fourths cup cheese over. Cover with foil; bake 45 minutes.
Uncover; sprinkle with remaining One half cup cheese. Bake until liquid is
almost absorbed, about 55 minutes. Cool 20 minutes before serving.

Serves 6.

Bon Appetit May 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.