Celery Root, Potato And White Truffle Oil Gratin

Ingredients

3 leek, washed, thoroughly, and, sliced, into, rounds
1 tbsp olive oil
salt
freshly cracked black pepper
4 medium Yukon Gold potato, peeled, and, cut, into 1/8 inch slices
1 large celery, root, peeled, and, cut, into 1/8 inch slices
1 tbsp fresh thyme, chopped
1/2 cup white wine
1/2 cup chicken, stock
4 tbsp white truffle oil
2 tbsp butter

Directions

1.Preheat oven to 375 degrees F.
2.Sauté leeks in olive oil, salt and pepper until leeks are tender.
3.Butter a rectangular baking dish and layer leeks, potatoes and celery root. Sprinkle thyme over each layer.
4.Lightly season each layer too. End with a layer of leeks.
5.Pour in half a cup of white wine. Then add enough chicken stock to cover.
6.Drizzle 1½ tbsp. of the truffle oil over the whole mixture.
7.Dot with butter.
8.Cover the dish with tinfoil and bake for 40 minutes.
9.Remove cover, press down gratin with spatula and drizzle another 1½ tbsp. of truffle oil over the top.
10.Bake for another 20 to 30 minutes until tender.
11.Remove from oven and drizzle remaining truffle oil over the top and serve.