Contributed by (Recipe adapted from “French Cuisine” at http://frenchfood.about.com)

Ingredients

4 Baking potatoes, peeled
1 Celery root, peeled and cut into rounds
2 Tbs freshly squeezed Lemon juice
4 Tomatoes, peeled, cored, seeded and chopped
2 Tbs Peanut oil
1 Garlic clove, peeled and minced
3/4 C Milk
2 C grated Gruyère
fine Sea salt
freshly grated Black pepper

Instructions

Place the potatoes in a single layer in a saucepan. Add enough salted water to cover and bring to a boil. Cook about 15 minutes. They should still be firm in the center. Drain, cool, and cut into thin slices. Bring a large pot of water to a boil and add the lemon juice and celery root. Cook 10 minutes or until tender. Drain, reserving 1/4 cup of the cooking liquid. Preheat oven to 400°F. Heat the oil in a large skillet over med-high heat. Add the tomatoes and garlic, season with salt and pepper and simmer for 5 minutes. Add the cream and the reserved cooking liquid and stir to blend. Remove from heat. Layer the bottom of the dish with potatoes and sprinkle on half of the cheese. Arrange the celery root on top of the cheese, season with salt and pepper. Top the celery root with the tomato sauce, then sprinkle the sauce with the remaining cheese. Bake, uncovered, about 40 minutes.

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