A lesson in French comfort, this Potato and Celery Gratin transforms simple ingredients into something extraordinary. Silky, savory, and deeply satisfying–layered with tender vegetables, cream, and a hint of nutmeg. Recipe provided by GM, Michael Melusky.

Ingredients:

• 4-6 Russet Potatoes, peeled
• 1 -2 celery roots depending on size
• 3 tablespoons of butter
• 3 tablespoons flour
• 1 cup chicken stock, warmed
• 3 cups half/half or heavy cream, warmed
• 2 cups of shredded Gruyere Cheese
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground white pepper on hand)

Procedure:

Here are the basic steps… you will need to adjust ingredients depending on size of pan.  The recipe is for a standard 9×13 baking dish.

1. Peel and thinly slice 4 to 6 russet potatoes. Rinse them in cold water and drain.
2. Celery roots are ugly and can be intimidating, I think they look like a plant out of Harry Potter.  Use a chef’s knife to trim off the roots at the bottom and peel the sides.  I keep the top on, so I have something to hold on to as I slice.  If the Celery roots are large I split it down the middle.
3. Using a mandolin or paddle slicer, thinly slice the celery root. 
4. Apply non stick spray or butter to a baking dish.  Alternate layers of potatoes and celery root. 
5. Warm up chicken stock and  half and half or heavy cream separately in the microwave.
6. To make the cream sauce.  Melt butter in a sauce pan; once it’s melted add  flour, whisk together until flour and butter are incorporated, this is a roux.  Slowly add chicken stock to roux and whisk together, should look like a thick paste.  Begin adding half and half or cream one cup at a time and continue to whisk together.  Let it thicken and warm up for a few minutes, whisking occasionally.  Do not let it boil.  Add cheese to cream sauce.  Use Gruyere as a base but if you add other cheeses, they can deepen the flavor.  Whisk until cheese melts and blends into white sauce. 
7. Grate some nutmeg and white pepper into the sauce and/or add some fresh thyme leaves. Salt to taste
8. Pour the sauce over layered vegetables in baking dish.  Jiggle the dish to make sure the sauce filters down through all the layers.  If you have extra cheese you can sprinkle on top.
9. You can cover and refrigerate for a couple hours at this point.  Let it get to room temp before baking. 
10. Cook for an hour in a 350-degree oven.  I cover for the first half hour and then uncover for last 15 to 30 min.  Depending on how full you made the dish you may want to bake with a cookie sheet under it.  Can bubble over. Slide a paring knife into middle of dish to see if potatoes are cooked and dish is hot.

Suggested Pairing: 2024 Clendenen Family Vineyards Chenin Blanc

Wine Pairing Notes

A Loire Valley classic, found a new home when Jim Clendenen planted Chenin Blanc at Rancho La Cuna in 2015. This vintage is remarkably expressive, with aromas of lemongrass, honeysuckle, green mango, and white currant. On the palate, bright green apple leads, framed by jasmine and lemon madeleine. Lean acidity gives way to a silky finish from sur lie aging.