Potato and Root vegetable Gratin

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  • Serves: 4
  • Cal: 768
  • By: Fernando Divina, Tendrils Restaurant, Cave B Inn at SageCliffe and The Center for American Food and Wine at SageCliffe, Quincy, Washington
Potato and Root vegetable Gratin


  • 1/4 cup plus 2 tablespoons unsalted butter at room temperature
  • 1/2 teaspoon dry mustard seed powder
  • 4 ounces mustard root or horseradish root, peeled and finely grated (about 3-4 tablespoons grated)
  • 2 medium Washington Russet potatoes, peeled and thinly sliced
  • 1/2 pound Washington Provento or Yellow Finn potatoes with skin, washed and thinly sliced
  • 1/2 pound Washington Chieftain or Red LaSoda waxy potatoes, washed and thinly sliced
  • 1/2 pound celery root, peeled and thinly sliced*
  • 2 egg yolks
  • 2 whole eggs
  • 2 cups heavy cream
  • 1-1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • *Sunchokes and 2 tablespoons minced celery may be substituted.

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Side | Vegetarian

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