Potato And Celery Root Gratin With Chorizo

• semi-skimmed milk 50 cl.
• cream 50 cl. liquid
• 4 garlic cloves peeled and chopped
• 2 9/16 cups celery root washed and peeled
• 2 3/8 pounds potatoes washed and peeled
• salt to taste
• ground black pepper to taste
• ground nutmeg to taste
• 3 7/8 ounces chorizo
• vegetable oil
• gruyere cheese grated

1. In a saucepan, bring the milk, cream, and garlic to a boil.
2. Remove from heat and steep for 15 minutes.
3. Use a mandolin to cut the potatoes and celery root into thin slices.
4. Preheat oven to 180 degrees Celsius.
5. In a large bowl, add sliced vegetables and season with salt, pepper, and nutmeg.
6. Remove the skin from the chorizo and cut into small pieces.
7. Add to seasoned vegetable slices and mix.
8. Grease the baking dish with oil.
9. Add 1/2 of the vegetables to the baking dish.
10. Cover with 1/2 the milk cream mixture.
11. Repeat with the other 1/2 of the vegetables and the other 1/2 of the liquid.
12. Sprinkle the grated cheese on top.
13. Cover with foil and bake for 45 minutes.
14. After 45 minutes, remove the foil, and continue baking for 35 minutes.

semiskimmed milk, cream, garlic, celery root, potatoes, salt, ground black pepper, ground nutmeg, chorizo, vegetable oil, gruyere cheese

Taken from www.yummly.com/recipe/Potato-and-Celery-Root-Gratin-with-Chorizo-2050947 (may not work)