Celery Root Gratin with Saffron and Gruyere Cheese

      
         
 
  Ingredients  
     
  • 4 lb Celery root, peeled and coarsely chopped • 3 lb Russet potatoes, (preferable Idaho), peeled and coarsely chopped • 1 cup Heavy cream • 1 stk , (1/2 cup) butter • 1/2 tsp Baby Brand Saffron • 2 x Garlic cloves, finely minced • 2 1/2 cup Gruyere, coarsely grated Salt and pepper to taste • 1/2 cup Coarsely chopped fresh flat-leaf parsley  
     
  Preparation  
     
 
  • Preheat oven to 400 F.
  • Place the celery root and the potatoes in separate large saucepans with enough salted water to cover.
  • Bring to a boil and cook until soft. Strain both the celery and the potatoes and set aside.
  • In a heavy saucepan bring the cream to a boil over moderately high heat, and add the butter, Baby Brand Saffron and garlic. Reduce the heat to moderately low, and cook about 5 minutes, or until the cream mixture is bright yellow.
  • Puree the celery root in a food processor, gradually adding the cream mixture. Set aside. Place the potatoes in a bowl and mash until you have a rough texture. Add the celery root mixture to the potatoes, and add 1 cup of the Gruyere. Mix together with a wooden spoon and season generously with salt and pepper.
  • Butter a 13 x 9" ovenproof dish (about 10-cup capacity). If you prefer to serve individual portions, you could use instead eight #4-size ramekins
    (each one has a 1 1/4 cup capacity). Place the celery root-potato mixture in the large, ovenproof dish or in the individual ramekins.
  • Sprinkle the top with the parsley and the remaining Gruyere. Bake in oven for about 15 minutes, or until the casserole is heated through and the top is golden brown.