Celery Root Gratin

A deep baking dish containing celery root and potato gratin with one piece missing

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

LC Celery Root Note

Celery root. Celeriac. Whatever you call it, the root vegetable can take a little acclimating if you’re not accustomed to its robust celery-like smack. Which is exactly why we rely on mixing it half and half in this gratin with milder potatoes. Sorta tempers the whole good-for-you quotient—and taste—of these wanna be tubers. See for yourself. ☞ READ THE ARTICLE: WHAT IS CELERY ROOT?

☞ Contents

Celery Root Gratin

A deep baking dish containing celery root and potato gratin with one piece missing
Celery root, perhaps one of the ugliest looking vegetables on the planet, gets a makeover in this luscious gratin.

Prep 25 minutes
Cook 1 hour
Total 1 hour 25 minutes
Sides
American
8 to 10 servings
528 kcal
4.50 / 2 votes
Print RecipeBuy the  cookbook

Want it? Click it.

Ingredients 

  • Butter for the baking dish
  • 6 slices bacon diced
  • 1 3/4 cups heavy cream
  • 1/4 cup minced chives
  • 1 1/2 teaspoons salt
  • 3/4 teaspoons freshly ground black or white pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 2 medium heads celery root peeled and quartered
  • 4 large russet potatoes peeled
  • 1 shallot minced
  • 2 1/2 cups grated Gruyère cheese
  • 1/4 cup plain dried bread crumbs

Directions
 

  • Preheat the oven to 400°F (200°C). Butter a 13-by-9-inch baking dish or large gratin dish.
  • Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain and cool.
  • Meanwhile, stir together the cream, chives, salt, pepper, and nutmeg in a large bowl. With a mandolin, a handheld slicer, or a heavy sharp knife, cut the celery root and the potatoes into 1/8-inch-thick slices, adding the slices to the cream mixture as you work to prevent them from discoloring. Using your hands, gently toss the slices to completely douse each one with the cream and to ensure the potatoes and celery root are mingled together.
  • Arrange half the celery root and potato slices in the buttered dish, pressing down on them gently 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 over the top. Press down on the mixture to make a flat top. Sprinkle the gratin with the cheese and then the bread crumbs.
  • Bake until the slices are very soft and the gratin is browned and bubbling, about 55 to 60 minutes. Let cool for about 20 minutes before serving to allow the gratin to absorb some more of the cream.
Print RecipeBuy the  cookbook

Want it? Click it.

Show Nutrition

Serving: 1portionCalories: 528kcal (26%)Carbohydrates: 43g (14%)Protein: 17g (34%)Fat: 33g (51%)Saturated Fat: 20g (125%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 100mg (33%)Sodium: 855mg (37%)Potassium: 1016mg (29%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 1193IU (24%)Vitamin C: 15mg (18%)Calcium: 335mg (34%)Iron: 2mg (11%)

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.

Originally published November 18, 2017

HUNGRY FOR MORE?

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Comments

    1. Jen, like any gratin, it can be made ahead of time–in my experience, it always enhances the flavor. I suggest you bake it three-quarters of the way the day before, then the next day reheat it in a 350° oven so that it finishes cooking when dinner’s ready. I find doing it this way prevents the potatoes from getting mushy.

  1. 5 stars
    I’ve been making this for years. We love it, especially the contrast between the celery root and the potatoes. We’ve served it for Thanksgiving, Christmas, New Year’s Eve, and for tons of wintry Sunday suppers in between. The only problem? Peeling the celery root is a pain the butt!

  2. Thank you! I just bought a celery root, but I had no idea what I was going to with it. Raw with apples? Pureed and folded into mashed potatoes? Hmmmm. Celery root gratin it is! Happy holidays : )

  3. Is it the bacon? The cream? The gruyere? Probably all of the forementioned…but this sounds utterly fabulous! Thanks.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish