Celery Root Gratin

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David Leite | Serves 8 to 10

Celery root, perhaps one of the ugliest looking vegetables on the planet, gets a makeover in this luscious gratin.

convert Ingredients
6 slices bacon, diced
1 3/4 cups heavy cream
1/4 cup minced chives
1 1/2 teaspoons salt
3/4 teaspoon freshly ground pepper
1/8 teaspoon freshly grated nutmeg
2 medium heads (about 3 pounds) celery root, peeled and quartered
4 large russet potatoes, peeled
Butter for coating pan
1 shallot, minced
2 1/2 cups (about 5 ounces) grated Gruyère cheese
1/4 cup plain dry bread crumbs

Directions
1. Preheat oven to 400°F (200°C). Cook the bacon in a small skillet over medium heat until crispy. Drain and set aside.

2. Meanwhile, stir together the cream, chives, salt, pepper, and nutmeg in a large bowl. With a mandoline or heavy sharp knife, cut the celery root and the potatoes into 1/8-inch-thick slices. Add the slices to the cream mixture as you work to prevent them from discoloring. Using your hands, gently toss the mixture to coat.

3. Butter a 13-by-9-inch baking dish or large gratin dish. Add half the slices of celery root and gratin, pressing down to make an even layer. Sprinkle with the bacon and shallot. Top with the remaining celery root and potato slices, pouring any cream left in the bowl evenly over the top. Press down on the mixture to make a flat top.

4. Sprinkle the gratin with the cheese then the bread crumbs, and bake until the celery root is very soft and the top is browned and bubbling, about 55 to 60 minutes. Cool 20 minutes before serving to allow the gratin to set.

Celery root gratin recipe © 2003 David Leite. All rights reserved.