Potato and Root vegetable Gratin
Ingredients
- 1/4 cup plus 2 tablespoons unsalted butter at room temperature
- 1/2 teaspoon dry mustard seed powder
- 4 ounces mustard root or horseradish root, peeled and finely grated (about 3-4 tablespoons grated)
- 2 medium Washington Russet potatoes, peeled and thinly sliced
- 1/2 pound Washington Provento or Yellow Finn potatoes with skin, washed and thinly sliced
- 1/2 pound Washington Chieftain or Red LaSoda waxy potatoes, washed and thinly sliced
- 1/2 pound celery root, peeled and thinly sliced*
- 2 egg yolks
- 2 whole eggs
- 2 cups heavy cream
- 1-1/2 teaspoons coarse salt
- 1/4 teaspoon freshly ground pepper
- *Sunchokes and 2 tablespoons minced celery may be substituted.