Celeriac and Onion Gratin
3 medium red potatoes, sliced 1/4 inch thick
1 to 3 Tbs olive oil
2 cloves garlic, minced
1 tsp. dried basil
15 oz. can whole tomatoes, chopped, juices reserved
1 large celeriac cut to match potato slices in size
1 medium red onion, quartered and sliced
1 cup dry white wine or vegetable broth
1Boil potatoes and celeriac for 5 minutes until just tender but not fully cooked. Remove to a bowl reserve cooking liquid.
2 In medium skillet, heat oil over medium heat. Add onion, garlic, and basil and season to taste with salt and pepper. Cook, stirring often, until softened, about 5 minutes. Add wine, increase heat and cook to reduce wine by half, about 5 to 7 minutes. Add tomatoes and their juices plus 1⁄2 cup of reserved cooking liquid.
3 Preheat oven to 375 degrees. Grease a 2 quart baking dish. Ladle half of the tomato mixture in bottom of prepared pan. Make a layer of alternating potato and celeriac slices, season to taste with pepper. Repeat, using remaining potato and celeriac slices. Cover with remaining tomato mixture. Cover and bake until potatoes and celeriac are tender, about 45 minutes. Remove gratin from oven and let stand 10 minutes before serving. Serve warm.