Thanksgiving Potato and Celery Root Gratin

A festive dish perfect for this time of year created by our General Manager, Michael Melusky. This recipe was created after a bountiful day at a farmers’ market in the South of France to accompany roasted leg of lamb; plus serve a dual purpose as a way to use up the week’s leftover cheese.

On its own, the Potato & Celery Root Gratin pairs perfectly with the Le Bon Climat Chardonnay, but as a side dish for Thanksgiving with all the other competing flavors, Hildegard is the perfect Thanksgiving wine.  The go to red wine for Thanksgiving would have to be the Le Bon Climat Pinot Noir. Both are meant to be enjoyed with those you love. 

Scalloped gratin potatoes topped with grated cheese and herbs. Recipes, Au Bon Climat, Thanksgiving Recipes, Wine Pairings

Ingredients:

  • 4 russet potatoes
  • 1 large celery root
  • 4 tbs Butter
  • 3 tbs Flour
  • 2 cups heavy Cream or half and half
  • 1 cup Chicken Stock
  • 2 cups shredded Gruyere Cheese, or mixture
  • 1 cup Panko
  • Nutmeg
  • White pepper

Procedure:

Peel potatoes and celery root, celery roots can be quite large so you may want to split it down the middle. Using a mandolin or paddle slicer, thinly slice peeled potatoes and celery root.

Spray a nonstick spray or butter a baking dish.  Alternate layers of potatoes and celery root.  

Separately Warm up one cup chicken stock and two cups half and half or heavy cream in the microwave.

Melt 4 tablespoons of butter in a large saucepan; once it’s melted add 3 tablespoons of flour, whisk together for a minute to create a roux.  Slowly whisk in cup of chicken stock, will quickly create thick paste.  Slowly whisk in two cups of cream.  Let it thicken a few minutes, whisking occasionally, be careful not to let come to a boil.  Add about 2 cups of cheese.  Use Gruyere as a base but if you add other cheeses as well it can create better flavor, add some truffle cheese for a bit of decadence.  Stir until cheese melts and blends into white sauce. Add nutmeg and white pepper to taste.

Pour the sauce over the potatoes. Jiggle the dish to make sure the sauce filters down through all the layers.  

You can cover and refrigerate for a couple hours at this point.  Let it get to room temp before baking.  

Cook for an hour in a 350-degree oven. Cover for the first half hour and then uncover and sprinkle Panko and return to over for last 15 to 30 min.  Insert knife in center to ensure potatoes are fully cooked.  Depending on how full you made the dish you may want to bake with a cookie sheet under it.  Can bubble over.

Panko-Crusted Halibut, Grilled Apricots, and Grilled Romaine

Here is a wonderful and healthy entrée that can be grilled outdoors. We suggest pairing this with our Au Bon Climat Chardonnay from the Sanford and Benedict Vineyard. This wine is very versatile for a rich, barrel-aged Chardonnay. It can hold up to creamier dishes such as risottos or pastas, while also complimenting smokier dishes.

Panko-Crusted Halibut, Grilled Apricots,  and Grilled Romaine

Ingredients:

  • 1-1.5 pounds of Halibut
  • 2 Garlic cloves
  • 3 sprigs of Oregano
  • 3 rashers of Bacon (optional)
  • 1 cup of Panko crumbs
  • 4 Apricots
  • 1-2 heads of Romaine
  • Clendenen Family Olive Oil

Procedure:

  1. If you decide to use the bacon, cook until crispy.
  2. In a food processor, blitz the garlic cloves, oregano, bacon (optional), panko, olive oil, and a dash of salt and pepper. The consistency should stick together, but not be too soggy.
  3. Turn the grill on. Use high heat.
  4. Portion the halibut if needed. Season with olive oil, salt, and pepper.
  5. Half and pit the apricots. Season with olive oil, salt and pepper.
  6. Half or quarter the romaine, depending on size. Season with olive oil, salt, and pepper
  7. Add the panko crust to the halibut. Spray the hot grill with oil. Place the fish on the grill and do not move it. Close the grill for 2 minutes. Cooking time will depend on the size.
  8. When the fish is half-way cooked, add the romaine and apricots to the grill. When the romaine and apricots have a nice char, they are ready to remove.
  9. Drizzle a little more olive oil and finish the dish with some nice sea salt. Voila!

*Pro tip: Use a cake tester or a thin knife, insert into the thickest part of the fish. Then place it under your lip, or on your wrist. If it’s hot, then the fish is done!