Comte Shows There's More Than Gruyere In The Alps
Makes 6 to 8 servings
3 sage leaves
10 ounces celery root (about 15-18 ounces untrimmed), trimmed, peeled and medium-diced
2 cups heavy cream
2 cloves garlic, chopped
1 1/2 teaspoons salt
Pinch nutmeg
2 large russet potatoes (about 1 1/2 pounds), peeled
6 ounces Comte, grated (about 1 1/2 cups, grated)
1 teaspoon butter, room temperature
Bring a small pot filled with enough water to cover the celery root to a boil. Add the sage, enough salt so the water tastes like the sea and the celery root. Reduce heat to a simmer and cook for 12 to 20 minutes - until the celery root pieces have lost their fibrous bite. Drain.
Butter an 8-by-8-inch baking dish. Preheat the oven to 325 degrees.
Put the cream, garlic, salt and nutmeg in a medium-sized saucepan and bring to a boil. Stir, remove the pot from heat and keep warm.
Slice the potatoes 1/8-inch thick, put in a bowl and cover with water to keep from browning.
Working in layers, put 1/4 of the cooked, warmed cream mixture on the bottom of the buttered pan, stirring it as you layer to make sure the garlic is evenly distributed through the dish. Evenly layer both a third of the potatoes and celery root over the cream. Top with cheese. Repeat until finished with the root vegetables and cheese, then top off the dish with the remaining cooked cream. Cover with foil and cook for 45 minutes.
Remove the foil and cook for 30 or 45 minutes longer, until the top is brown and the potatoes are cooked through. Let sit for 10 minutes before serving.