Celeriac Gratin


This recipe was posted on the website www.toomanychefs.net and looks simple and wonderful.
1 small celeriac head (about 1 lb)
1 cup milk
1/2 cup crême frîche
1 large egg
2-3 oz Danish blue or other mild blue cheese
pinch of salt
Butter for gratin dish
Wash peel and slice the celeriac in thin (1/2 cm) pieces. Butter a small gratin dish and layer the celeriac in the dish. Beat together the milk, cream and egg and pour over the celeriac. Crumble the cheese in small chunks and spread over the top of the dish. Bake in a hot (200c/400f) oven for 25 minutes or until a sharp knife easily runs through the tender slices of celeriac. Allow to cool for a few minutes before serving.
Note: if the top of the dish starts to brown, cover with brown paper or tin foil. Blue cheese can turn very acidic and sharp if it cooks too much and will overpower the delicate celery aroma of the dish.

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