La Cornue Château Series - Cooking Tips, Recipes & Cleaning - Manual (Page 12)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Potato Celery Root Gratin
3 – lbs floury potatoes, russets, reds or whites, cut into 1 ⁄
8
" thick rounds
1 – medium sized celery root, peeled, halved and thinly sliced
2 – cloves garlic, pressed
2 – cups cream
½
– cup grated Gruyere cheese
Kosher salt, white pepper and a pinch of nutmeg
Large ovenproof gratin dish, lightly buttered
Preheat either oven to 350°.
The potatoes can be uniformly sliced with a mandolin or the cutting blade of a food processor. Blot
them with paper towels before layering them into the prepared gratin dish. The celery root adds a nice
fresh flavor that goes well with the rich cut of beef.
Pour the cream into a heavy medium sized saucepan and season with the salt, pepper and nutmeg and
stir in the pressed garlic. Heat slowly on the plaque over medium-low heat until bubbles just begin to
form around the edge of the pan.
Layer the sliced potatoes into the prepared gratin dish and pour the warm cream mixture into the pan.
Press down with a spatula to evenly distribute the cream.
Bake for 40 minutes, then scatter the Gruyere cheese over the top and continue baking for another 20-
25 minutes or until a knife tip is easily inserted into the potatoes. Rest for 10 minutes before serving.
Roasted Green Beans with Shiitake Mushrooms
1 – lb French green beans, trimmed
¼ – lb shiitake mushrooms, cleaned and thinly sliced
1 – shallot thinly sliced
2 – cloves garlic thinly sliced
1 – tablespoon olive oil
Dash of Balsamic vinegar
Sauté the shallots and mushrooms in a little oil over moderate heat on the gas burner and transfer the
pan to the plaque. Stir in the green beans and cook for 10-12 minutes until they soften. Sprinkle with a
little balsamic vinegar and continue cooking for another 4 minutes.