Celery Root & Swiss Chard Gratin
1 celery root bulb, peeled, quartered and sliced thin (use a mandolin. but don’t get cocky and use it like an asshole, you’ll lose fingertips)
2 largish potatoes, also sliced thin
2 onions, caramelized
8ish stalks of swiss chard (I think that might be roughly half a bunch? Just use a lot. It cooks down) - washed, dried, ribs removed, sliced
Grated cheese. Lots of it. Points for gruyere.
1/2 C. Half & half (or milk, or none…it’s like a choose your own ending of milkfat. no one has to know)
Layer in thirds in buttered baking dish, generously season each layer. I went for the straight business in: celery root, swiss chard, onions, cheese, potato, cheese, potato & celery root layers. Because: baking surface area increases = enjoyment increases. Top off with a few small pats of butter and bake at 400 for just under an hour (take out when brown and bubbly)
