Potato and celery gratin {vegan- sans gluten}

Le gratin de pommes de terre c’est un peu le genre classique par chez nous, oui qui ne connait pas le gratin dauphinois, d’ailleurs qui, je le rappelle, ne contient pas de fromage (damned !). Bref il faudra qu’un de ces 4 je vous partage ma recette, enfin celle de ma famille, oui parce que des gratins dauphinois il en existe autant que de grands-mères et de grand-pères dauphinois(e)s. Brief, revenons à notre recette de gratin de pommes de terre que j’ai voulu twister un peu avec du céleri boule. Non non ne partez pas en courant tout de suite et ne faites pas la grimace, le céleri c’est super bon, surtout quand il est bien cuisiné (and that is somewhat valid for everything !) !

Cream, thyme and a pinch of garlic,

I'm sure I'm making you want to know more about this potato gratin, who will make you cook celery other than in celery remoulade (even if remoulade is good, celery is more than that !). And if you're a little curious about the subject, I also made a celerysotto a while ago and it was really good ! This potato gratin is perfect served with a good salad (with croutons it’s always better) and/or a soup (yes it’s winter you have to warm up !).

Potato and celery gratin {vegan- sans gluten}

POUR 8 PEOPLE

6 potatoes
1/2 ball celery (gros)
40 cl of soy cream (To 16% de MG)
10 cl of vegetable broth
1 tablespoon of thyme
1 clove garlic
grated nutmeg
30 g vegetable margarine

Cut the celery in half then cut into thin slices using a mandolin.
Blanch the celery 3 minutes in salted boiling water, drain and reserve.
Preheat the oven to 180°.
Mix together the cream, broth, thyme and nutmeg.
Peel the potatoes and slice them thinly using a mandolin.
Crush the garlic clove at the bottom of the dish then alternate the layers of potatoes, celery and cream ending with a layer of potatoes, celery and cream.
Put margarine shavings on top.
Bake for approx. 1 hour.