{"id":3494,"date":"2013-10-25T10:54:31","date_gmt":"2013-10-25T08:54:31","guid":{"rendered":"https:\/\/www.chateaucoutet.com\/?p=3494"},"modified":"2018-10-25T10:55:53","modified_gmt":"2018-10-25T08:55:53","slug":"celeriac-dauphinoise-with-gruyere-and-thyme","status":"publish","type":"post","link":"https:\/\/www.chateaucoutet.com\/en\/2013\/10\/celeriac-dauphinoise-with-gruyere-and-thyme\/","title":{"rendered":"Celeriac dauphinoise with Gruy\u00e8re and thyme"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<p>1 large (1 \u00be lb \/ 800g) celeriac, peeled and chopped into quarters<\/p>\n<p>16 fl oz (450ml) of double cream<\/p>\n<p>5 fl oz (150ml) of whole milk<\/p>\n<p>2 tablespoons of thyme leaves<\/p>\n<p>2 tablespoons of butter<\/p>\n<p>2 cups (200g) of mature gruyere cheese, coarsely grated<\/p>\n<p>\u00bd tablespoon of grated nutmeg<\/p>\n<p>Sea salt and black pepper<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Preparation:<\/strong><\/p>\n<p>1. Preheat the oven to 350\u00b0F (180\u00b0C).<\/p>\n<p>&nbsp;<\/p>\n<p>2. Slice the celeriac very thinly (ideally 2-3 mm) and set aside.<\/p>\n<p>&nbsp;<\/p>\n<p>3. Pour the cream, milk, and 1 tbsp. thyme into a bowl.<\/p>\n<p>&nbsp;<\/p>\n<p>4. Mix together well and season generously.<\/p>\n<p>&nbsp;<\/p>\n<p>5. Spread layers of the celeriac into a large, buttered, ovenproof baking dish.<\/p>\n<p>&nbsp;<\/p>\n<p>6. Sprinkle 1 1\/3 cup (130g) of gruyere between each layer then, finally, pour over the cream and milk mixture.<\/p>\n<p>&nbsp;<\/p>\n<p>7. Press the celeriac down. It should just be showing above the milk and cream.<\/p>\n<p>&nbsp;<\/p>\n<p>8. Spread the remaining gruyere on top and bake for 1 hour, or until tender.<\/p>\n<p>&nbsp;<\/p>\n<p>9. Serve sprinkled with nutmeg and the remaining thyme.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1 large (1 \u00be lb \/ 800g) celeriac, peeled and chopped into quarters 16 fl oz (450ml) of double cream 5 fl oz (150ml) of whole milk 2 tablespoons of thyme leaves 2 tablespoons of butter 2 cups (200g) of mature gruyere cheese, coarsely grated \u00bd tablespoon of grated nutmeg Sea salt and black [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":2509,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18,16],"tags":[],"class_list":["post-3494","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cat_main_course","category-cat_recipes"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3494","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/comments?post=3494"}],"version-history":[{"count":1,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3494\/revisions"}],"predecessor-version":[{"id":3497,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3494\/revisions\/3497"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/media\/2509"}],"wp:attachment":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/media?parent=3494"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/categories?post=3494"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/tags?post=3494"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}