A variation on traditional potato gratin
Ingredients:
- 3/4 pound baby new potatoes, thinly sliced
- 1 medium celery root, peeled and thinly sliced
- 1 cup chicken or vegetable broth
- 1 cup heavy cream
- 1 cup Frontier Soup’s Idaho Outpost Potato Leek soup mix OR 1 tablespoon fresh dill, finely snipped
Potato & Celery Root Gratin Directions:
- Place first four ingredients into an 8 x 8 inch baking dish.
- Sprinkle in soup mix or fresh dill and stir well
- Cover tightly with foil and bake at 350 degrees for 1 hour and 15 minutes