Layered Potato Onion And Celery Root Casserole Recipes

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ELEVEN-LAYER POTATO GRATIN



Eleven-Layer Potato Gratin image

Provided by Bobby Flay

Categories     side-dish

Time 2h25m

Yield 8 servings

Number Of Ingredients 12

4 medium Idaho potatoes, peeled and thinly sliced (1/8-inch-thick) on a mandoline, soaked in cold water, drained well and patted dry
2 cups heavy cream
Kosher salt and freshly ground black pepper
Caramelized Shallots, recipe follows
Fried Sage Leaves, recipe follows
6 tablespoons unsalted butter, cut into pieces
9 large shallots, sliced into 1/4-inch-thick slices
Pinch of sugar
Kosher salt and freshly ground black pepper
1 cup canola oil
10 fresh sage leaves
Kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • In a 10-by-10-by-2-inch casserole, arrange some of the potatoes in an even layer, drizzle with 3 tablespoons of the cream and season with salt and pepper. Repeat with the remaining potatoes, cream and salt and pepper to form 11 layers. Press down on the layers to totally submerge them in the cream.
  • Cover and bake for 30 minutes; remove the cover and continue baking until the cream has been absorbed, the potatoes are cooked through and the top is browned, 30 to 45 minutes longer. Evenly distribute the Caramelized Shallots and Fried Sage Leaves over the top.
  • Melt the butter in a large saute pan over medium heat. Add the shallots and sugar and slowly cook, stirring occasionally, until golden brown and caramelized, about 40 minutes; season with salt and pepper.
  • Heat the oil in a small saucepan over medium heat until it begins to simmer. Add the sage leaves in batches and fry for a few seconds until crisp. Remove with a slotted spoon to a plate lined with paper towels and season with salt.
  • Cover and refrigerate the flavored oil to save for sauteing fish, chicken or pork chops.

CELERY POTATO CASSEROLE



Celery Potato Casserole image

Lightened version of a quick side dish recipe found in Family Circle magazine - Oct. 17,2008 issue. The original used full-fat soup and sour cream as well as regular bacon. The soup, bacon and French-fried onions are already loaded with sodium so I think the additional salt could be omitted..

Provided by SusieQusie

Categories     Potato

Time 37m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs potatoes, peeled and cut into 1/2 inch dice (4 cups)
4 cups diced celery
1 (10 1/2 ounce) can fat-free cream of celery soup
3/4 cup reduced-fat sour cream
2 tablespoons dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 slices turkey bacon, cooked and crumbled
1 cup French-fried onions

Steps:

  • Place potatoes and celery in a large pot of water and bring to a boil over high heat. Reduce heat to medium and simmer 15 minutes or until potatoes are tender. Drain and return to pot.
  • In a medium bowl, mix soup, sour cream, parsley, garlic powder, salt and pepper.
  • Stir soup mixture, half the bacon pieces and half the French's fried onions into potato mixture.
  • Spoon into a greased 2- quart casserole dish. Microwave on high for 5 minutes.
  • Sprinkle remaining bacon and fried onions over top of dish and microwave on high 2 minutes more.

Nutrition Facts : Calories 180, Fat 6.7, SaturatedFat 2.7, Cholesterol 22.4, Sodium 612.6, Carbohydrate 25.5, Fiber 3.7, Sugar 2.6, Protein 5.5

POTATO & CELERY ROOT GRATIN WITH LEEKS



Potato & Celery Root Gratin with Leeks image

Provided by Susan Spungen

Categories     Milk/Cream     Cheese     Potato     Side     Bake     Thanksgiving     Vegetarian     Dinner     Casserole/Gratin     Leek     Root Vegetable     Fall     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10

3 cups heavy cream
2 garlic cloves, peeled
1 sprig thyme plus 3 teaspoons fresh thyme leaves, divided
2 tablespoons (1/4 stick) unsalted butter, divided
3 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
Kosher salt
2 pounds russet potatoes, peeled, very thinly sliced crosswise (1/8" thick)
1 pound celery root, peeled, very thinly sliced crosswise (1/8" thick)
2 cups grated Gruyère
Freshly ground black pepper

Steps:

  • Preheat oven to 350°F. Heat cream, garlic, and thyme sprig in a medium saucepan just until bubbles begin to form around edge of pan. Remove from heat; set aside to steep.
  • Melt 1 tablespoon butter in a medium skillet over medium heat. Add leeks; season with salt and cook, stirring often, until tender (do not brown), 10-12 minutes. Transfer to a small bowl and set aside.
  • Butter a 3-quart gratin dish with remaining 1 tablespoon butter. Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish. Cover with 1/3 of leeks, then 1/3 of Gruyère. Sprinkle with salt, pepper, and 1 teaspoon thyme leaves. Repeat layers twice more. Strain cream mixture into a medium pitcher and pour over vegetables.
  • Set gratin dish on a large rimmed baking sheet and cover tightly with foil. Bake for 1 hour. Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25-30 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tent with foil and rewarm in a 300° oven until hot, about 20 minutes.

CELERY ROOT CASSEROLE



Celery Root Casserole image

This was a grand prize winner in a recipe contest cookbook I found. It is yummy and a great substitute for potato casserole. It can easily be made ahead. It goes well with beef, pork, chicken and fish. I have made this many times and it always gets rave reviews.

Provided by Delectable Bites

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

4 medium celery root, peeled and coarsley chopped
6 tablespoons butter
1/2 cup sour cream
11 ounces packaged cream cheese, cut into cubes
1/2 cup green onion, s, sliced thin, plus
2 tablespoons green onions, sliced thin
1 teaspoon salt
fresh ground pepper
1/4 cup parmesan cheese, grated
1/4 cup cheddar cheese, grated

Steps:

  • Preheat oven to 350 degrees.
  • Steam celery root until tender, about 20 minutes.
  • In a food processor combine steamed celery root, 4 tablespoons butter, sour cream, cream cheese, salt and pepper. Pulse and procees until smooth. Stir in 1/2 cup of the green onions.
  • Spoon puree into a baking dish. Dot top of casserole with remaining 2 tablespoons butter. Sprinkle with remaining green onions and both cheeses.
  • Bake 30 minutes, or until cheses are bubblky. Serve hot.

Nutrition Facts : Calories 364.5, Fat 36.4, SaturatedFat 22.9, Cholesterol 104.8, Sodium 728, Carbohydrate 3.2, Fiber 0.3, Sugar 0.5, Protein 7.6

POTATO AND CELERY-ROOT GRATIN WITH SMOKED HADDOCK



Potato and Celery-Root Gratin with Smoked Haddock image

Categories     Milk/Cream     Fish     Onion     Potato     Bake     Casserole/Gratin     Winter     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 12

2 medium onions, halved lengthwise, thenthinly sliced lengthwise
2 tablespoons unsalted butter
1/2 lb smoked haddock fillet (finnan haddie), thawed if frozen, shredded with your fingers into 1/2-inch pieces, discarding any tough parts
2 tablespoons chopped fresh parsley
1 1/2 lb celery root (sometimes called celeriac), peeled with a knife
2 lb large potatoes (preferably russet or Yukon Gold), peeled
2 cups heavy cream
1/2 cup whole milk
1 teaspoon salt
1/4 teaspoon black pepper
Special Equipment
a Japanese Benriner* or other adjustable-blade slicer; a 13- by 9- by 2-inch or other shallow (2 1/2- to 3-quart) glass or ceramic baking dish

Steps:

  • Preheat oven to 375°F.
  • Cook onions in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened and just beginning to brown, 7 to 8 minutes. Remove skillet from heat and stir in haddock, 1 tablespoon parsley, and salt and pepper to taste.
  • Halve or quarter celery root to fit slicer. Thinly slice potatoes and celery root (about 1/8-inch thick) with slicer. Layer one third of potatoes and celery root in buttered baking dish. Spread half of haddock mixture on top, then repeat layering with half of remaining vegetables, all of remaining haddock mixture, and then remaining vegetables. Stir together cream, milk, salt, and pepper and pour on top of gratin, then cover dish tightly with buttered foil.
  • Bake gratin in middle of oven until vegetables are just tender, about 1 hour. Uncover and bake, basting 2 or 3 times with pan juices, until top is golden, about 30 minutes more. Let stand 10 minutes, then sprinkle with remaining tablespoon parsley.
  • Available at Asian cookware shops.

ONION AND POTATO CASSEROLE



Onion and Potato casserole image

This is a tasty dish for onion, garlic and potatoe lovers. The nice thing about this dish is that it's as "skinny" conscious as you can get and still have flavor

Provided by Bergy

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

4 medium russet potatoes, cut into 1/4 inch slices (about 4 cups)
2 tablespoons lite olive oil or 2 tablespoons vegetable oil
4 medium yellow onions, thinly sliced (about 5 cups)
4 cloves garlic, minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
salt and pepper
1/2 cup skim milk
paprika (to decorate)

Steps:

  • Preheat oven to 400 degreesF.
  • Spray a 2 quart baking dish with oil.
  • Cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes).
  • Drain and set aside.
  • While the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (Apprx 15 minutes).
  • Spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt& pepper.
  • Top with a layer of onions.
  • Repeat layers twice ending with a layer of onions.
  • Pour in Milk and sprinkle with Paprika.
  • Bake until lightly browned (about 20 minutes).
  • Serve immediately.

LAYERED POTATO, ONION AND CELERY ROOT CASSEROLE



Layered Potato, Onion and Celery Root Casserole image

Categories     Milk/Cream     Onion     Potato     Side     Bake     Vegetarian     Wheat/Gluten-Free     Casserole/Gratin     Root Vegetable     Winter     Swiss Cheese     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 12 to 14

Number Of Ingredients 8

3 pounds celery roots (celeriac; about 4 medium), peeled, quartered, thinly sliced (about 7 cups)
3 pounds russet potatoes (about 4 large), peeled, thinly sliced (about 7 cups)
1/2 teaspoon ground nutmeg
1 large onion, thinly sliced
3 garlic cloves, minced
2 cups (packed) grated Gruyère cheese (about 8 ounces)
2 cups canned low-salt chicken broth or canned vegetable broth
1 cup whipping cream

Steps:

  • Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Arrange 1/3 of celery root slices in dish. Top with 1/3 of potato slices. Sprinkle with salt and pepper, then 1/4 teaspoon nutmeg. Top with half of onion slices, half of garlic, then half of cheese. Repeat layering 1 more time. Cover with remaining celery root, then potatoes.
  • Bring broth and cream to simmer in medium saucepan. Pour over vegetables. Sprinkle generously with salt and pepper. Cover baking dish with foil. Bake casserole 1 hour. Remove foil. Bake until vegetables are very tender and liquid bubbles thickly and is slightly absorbed, about 55 minutes longer. Remove from oven. Let stand 15 to 20 minutes; serve. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm, covered with foil, in 350°F oven, about 25 minutes.)

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