Ingredients: |
Ingredients: 4 Tablespoons Olive Oil, (divided 2 and 2)
1½ cups sliced onion
2 cups (¼-inch sliced) fennel, top & core removed
1 Tablespoon minced garlic (3-cloves)
1 pound sweet potatoes, peeled and sliced ¼-inch thick
1 pound celery root, peeled and slices ¼-inch thick
1 pound Yukon gold potatoes, peeled and sliced ¼-inch thick
2½ cups heavy cream
½ cup chicken stock
2 cups grated Gruyére cheese (6 ounces with rind)
2 teaspoons minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2½ cups coarse fresh bread crumbs, crusts removed
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Directions: |
Directions:1. Preheat oven to 350º F.
2. Butter a 13-by-10-by-2½ inch baking dish.
3. Heat 2 Tablespoons of olive oil in a large (12-inch) sauté pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender.
4. Add the garlic and continue cooking for one minute.
5. Pour into a large bowl and add sweet potatoes, celery root, Yukon gold potatoes, cream chicken stock, Gruyére, thyme, 1 Tablespoon salt and 1½ teaspoons pepper. Stir mixture well.
6. Pour vegetable mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge.
7. Combine the bread crumbs and 2 Tablespoons of olive oil and cover top of vegetables.
8. Bake uncovered for 1½ hours, until vegetables are very tender when tested with a small knife and the top is browned and bubbly.
9. Allow to set for 15 minutes and serve hot. |
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