{"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":"

Ingredients:<\/strong><\/p>\n

1 large (1 \u00be lb \/ 800g) celeriac, peeled and chopped into quarters<\/p>\n

16 fl oz (450ml) of double cream<\/p>\n

5 fl oz (150ml) of whole milk<\/p>\n

2 tablespoons of thyme leaves<\/p>\n

2 tablespoons of butter<\/p>\n

2 cups (200g) of mature gruyere cheese, coarsely grated<\/p>\n

\u00bd tablespoon of grated nutmeg<\/p>\n

Sea salt and black pepper<\/p>\n

 <\/p>\n

Preparation:<\/strong><\/p>\n

1. Preheat the oven to 350\u00b0F (180\u00b0C).<\/p>\n

 <\/p>\n

2. Slice the celeriac very thinly (ideally 2-3 mm) and set aside.<\/p>\n

 <\/p>\n

3. Pour the cream, milk, and 1 tbsp. thyme into a bowl.<\/p>\n

 <\/p>\n

4. Mix together well and season generously.<\/p>\n

 <\/p>\n

5. Spread layers of the celeriac into a large, buttered, ovenproof baking dish.<\/p>\n

 <\/p>\n

6. Sprinkle 1 1\/3 cup (130g) of gruyere between each layer then, finally, pour over the cream and milk mixture.<\/p>\n

 <\/p>\n

7. Press the celeriac down. It should just be showing above the milk and cream.<\/p>\n

 <\/p>\n

8. Spread the remaining gruyere on top and bake for 1 hour, or until tender.<\/p>\n

 <\/p>\n

9. Serve sprinkled with nutmeg and the remaining thyme.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":3,"featured_media":2509,"comment_status":"closed","ping_status":"closed","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":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t