Contributed by Louise from Wild Flight Farm (adapted from Chez Panisse Vegetables by Alice Waters)

Ingredients

6 med yellow potatoes
1 large celeriac, peeled
1 large leek*
1-2 tsp thyme
salt & pepper
1/2 cup white wine
1/2 cup chicken or vegetable stock
1 Tbsp butter
Extra virgin olive oil

*Note: Peeled and chopped Swiss Chard stalks can also be used in place of the leeks. In this case, you may wish to add chopped sweet onion at the saute stage for added flavour.

Instructions

Scrub and slice the potatoes and celeriac 1/8 inch thick. Cover with water until ready to assemble the gratin.

Trim and slice the leeks. Saute in 2 Tbsp olive oil until tender. Preheat oven to 375 F.

Drain the potatoes and celeriac. Place half the leeks in a casserole dish, season with salt, pepper, and half the thyme. Arrange half the potato and celeriac slices over the leeks, and season with salt and pepper. Make another layer with the leeks and finish with a top layer of potatoes and celeriac.

Pour white wine and stock over the vegetables (liquid should come half way up). Drizzle generously with olive oil and dot with butter. Season with the rest of the thyme.

Bake covered for 30 minutes. Uncover and press the vegetables down, allowing the juices to baste the top layer. Bake uncovered for 20 more minutes, or until potatoes are tender.

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