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I adapted the recipe from Williams-Sonoma's Potato and Celery Root Gratin.
The idea here is, you use a waxy potato, like yukon gold, or red-bliss, and then pick your other favorite winter vegetable to mix in.
Choose from any of the following to fill in your "blank":
I used whole milk instead of cream as the liquid, a trick I learned from the Smitten Kitchen. For my taste, the dish is plenty rich and savory with the milk, and then you can save the cream for your pie.