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Potato gratin with celeriac
Potatoes and celeriac in a creamy sauce au gratin with gruyère cheese.
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Ingredients
Directions
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Preheat the oven to 180 ºC.
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Peel the potatoes and celeriac and cut into wafer-thin slices.
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Grease the oven dish. Place the slices of celeriac and potato around in the oven dish.
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Squeeze the garlic between the slices of potato and celeriac. Season with salt and pepper.
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Pour the cream over it, sprinkle with the cheese and cover with aluminum foil.
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Bake the gratin in the middle of the oven for about 50 minutes until golden brown and done. Remove the foil halfway.
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Nutrition
395Calories
Sodium14% DV325mg
Fat31% DV20g
Protein30% DV15g
Carbs11% DV33g
Fiber52% DV13g
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