So cheesy and creamy, this celeriac potato and chorizo gratin recipe will take centre stage on any dinner table.
This is one side dish you are going to want to overindulge in. The flavours of the celeriac and potatoes meld so well, and all that cheese and sausage is insanely decadent.
To lower the fat in this gratin, you can omit the sausage and swap the full fat cheese with low fat varieties.
It should be noted that there is a big difference between evaporated milk, which is what this recipe call for, and condensed milk. They are not interchangeable. If you are not concerned with calories, you can use heavy cream instead of the evaporated milk. I'm uncertain how well full fat coconut milk would work, but if you give it a try, please let us know in the comments below how it turned out.
To prepare the celeriac for this recipe, trim off the top greens and bottom roots then peel off the outer skin just as you would peel the potatoes. Cut a little bit off one side so it wont roll while you slice it into 1/8" thick rounds. The potatoes should be prepared in a similar fashion with slices of the same thickness.
(Makes 8 servings)
1/2 medium sweet onion, finely diced
1 clove garlic, minced
1 teaspoon fresh thyme (or 1/2 tsp dried), chopped
1 teaspoon fresh rosemary (or 1/2 tsp dried), chopped
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons plant-based butter
1/2 cup chorizo sausage, casing removed and chopped
2 russet potatoes, peeled and sliced into 1/8" thick rounds
2 celeriac, trimmed, peeled and sliced into 1/8"thick rounds
1/3 cup white cheddar
1/3 cup asiago
1/3 cup gruyere
1/3 cup Parmigianino Reggiano
2 cups evaporated milk
pinch freshly grated nutmeg
In a bowl combine the finely diced onion, garlic, thyme, rosemary, paprika, salt and pepper. In a separate bowl, combine the cheddar, asiago, and gruyere cheeses, keeping the Parmigianino separate.
Peel and slice the potatoes and celeriac into 1/8" thick rounds/discs and set aside in separate bowls. Do not rinse the starch off the potatoes.
Preheat the oven to 400°F / 200°C.
In an oven-safe sauté pan (a Dutch oven or stovetop save casserole dish can also be used), melt 1 tablespoon of butter over medium heat. Layer the bottom of the pan with half of the potato and celeriac slices, evenly distributing the two. Sprinkle half of the onion and spice mixture over the potatoes and celeriac, then half of the chorizo sausage, and half of the 3-cheese mixture.
Layer the remaining potato and celeriac slices, again evenly distributing the two. Sprinkle the remaining onion, garlic, and spice mixture over the potatoes and celeriac and carefully pour the evaporated milk overtop. Let the pan come to a simmer and simmer for 5 minutes.
Distribute the remaining butter in small chunks over the potatoes and celeriac, then spread the remaining 3-cheese mix, the Parmigianino Reggiano, and the remaining chorizo sausage overtop.
Transfer the sauté pan to the oven and bake for 30 to 35 minutes until the potatoes and celeriac are fork tender and the whole pan is browned and bubbly. Serve and enjoy
Nutritional Information Per Serving:
total calories = 244 | total fat = 12.56g | saturated fat = 6.95g | cholesterol = 37.89mg | sodium = 649.28mg | carbohydrates = 20.37g | dietary fibre = 1.82g | sugars = 7.58g | protein = 11.47g