Baked potatoes and celery
I prepare regularly bake potatoes. We all love him very much at home and I am becoming increasingly competent in the mandolin. I know I need to focus on this and only that. If not, be careful with the cuts. The other day, I no longer know in the comments of which article, Myriam, one of my most loyal readers (cuckoo Myriam <3) sometimes told me to mix potatoes and celery balls. But what a great idea. Just said that done. And it is excellent. Thanks for sharing!
For 6 people:
- 750 g of potatoes
- 1 tablespoon celery (750 g)
- 750 ml chicken stock (approx.) – Or vegetables for a vegetarian version
- 2 onions
- 1 pinch of salt
- 1 pinch of pepper
- 2 tablespoons dried thyme
- 1 tablespoon flat parsley
Peel the onions. Cut them finely (I also use the mandolin). In a frying pan, put the butter and olive oil to heat. Brown the onions for 7 to 8 minutes over medium heat. Go lightly.
Peel potatoes. Wash them and cut them into thin slices with a mandolin. Remove the skin from celery. Rinse quickly with cold water, clean it. Cut it into 4 and pass each quarter to the mandolin.
Mix (with your hands it is easier), thin rings of potatoes and celery. Take a bowl of gratin. Brush the bottom with a tablespoon of olive oil. Add a layer of the potato / celery mixture, then a layer of onion. Pepper, sprinkle with a little thyme. Make a layer of potatoes + celery, a layer of onion. Pepper again, a little thyme and salt lightly. Finish with the last layer of potatoes.
Pour the chicken stock on the plate. Potatoes should be moist at height. I put 750 ml of chicken broth for my plate.
Put in a preheated oven at 200 ° C for 1 hour and 15 hours of cooking, hot air.
Just before serving, sprinkle with a little chopped parsley.