Prep Time: 25 Minutes
Cooking Time: Cook 88 Minutes
November/December 2019 Dig In Recipe
DirectionsNote: Wash hands with soap and water.
1. Preheat an oven to 400 degrees Fahrenheit. Coat a 4-quart baking dish with cooking spray; set aside.
2. In a large saucepan over medium heat, add oil and butter. Once butter has melted, add garlic and leeks and cook for 3 minutes, stirring occasionally. Add cream, mustard, half of both cheeses and salt and pepper to taste and whisk until cheese melts. Remove from heat, stir in a quarter of the remaining cheese and let cool slightly.
3. Pick up 4 potatoes, organizing them into a neat stack, and place them in the prepared dish with their edges aligned vertically; add a celery root half. Continue placing potatoes and celery root in dish, working around the perimeter and into the center until all potatoes and celery root have been added. Insert red pepper in between the potatoes. Vegetables should be very tightly packed. Pour cream mixture over top and season to taste with salt and pepper.
4. Cover loosely with foil and bake for 30 minutes. Remove foil and bake for 30 minutes or until top is pale golden brown. Carefully remove from oven, sprinkle with remaining cheese and bake for 25 minutes or until deep golden brown and crisp on top. Remove from oven, let rest for 5 minutes before serving.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsNutrition Information Per Serving Calories: 593 (Calories from Fat: 351)
Total Fat: 39g (Saturated Fat: 23g)
Total Carbohydrates: 43g (Dietary Fiber: 4g