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Potatoes Celeriac Anna
This simple classic dish makes a wonderful accompaniment to other main courses. Celeriac is easy to find in most supermarkets and has a wonderful flavor. It can be served two ways either in the Tarte Tatin or inverted onto a plate.
Serves 6
Ingredients:
5 medium large baking potatoes
1 large, or two medium celeriac (also known as celery root)
1/4 pound unsalted butter melted
Salt and freshly ground pepper to taste
1 teaspoon freshly grated nutmeg divided
Directions:
Preheat oven to 400° F.
Peel potatoes and slice very thinly (about 1/16 of an inch – the Le Creuset Mandoline does this very well).
As you peel place the slices in very cold salted water.
Cut off rough ends and peel celeriac, again slice very thinly using the Mandoline.
Add to the salted water.
Brush bottom of the Tarte Tatin generously with melted butter.
Dry potato and celeriac slices thoroughly.
Arrange a layer of overlapping potato slices on the bottom of the dish.
Drizzle 2 tablespoons of melted butter over them.
Sprinkle lightly with salt, pepper and a little ground nutmeg.
Arrange all celeriac slices over the potato slices.
Spoon 3 tablespoons of melted butter on top.
Sprinkle lightly with salt, pepper and a little ground nutmeg.
Top with another layer of potato slices and spoon over remaining butter.
Sprinkle again with salt, pepper and nutmeg.
Place Tarte Tatin on the middle rack of the preheated oven and bake 40 minutes.
Increase oven heat to 450° F and place dish on lower rack and cook another 5 minutes.
Serve as described above.
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