Artichoke, Celery Root, and Potato Gratin


4 tablespoons butter or olive oil
1 large onion, diced
6 medium or 4 large artichokes, trimmed and cut into quarters or eighths
1 large celery root, about 1 pound trimmed and thinly sliced
8 ounces potatoes, preferably Yellow Finn, peeled and very thinly sliced
Salt and freshly milled pepper
4 cups sturdy white bread without crusts, torn into pieces
1 cup milk
1/2 cup chopped parsley
3 garlic cloves, chopped
1/2 cup freshly grated Parmesan

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