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Potato and Celery Root Au Gratin

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  • Prep 20 min
  • Total 35 min
  • Ingredients 7
  • Servings 6
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I have to confess that until now, I had never tried celeriac (sometimes known as celery root.) I really am sorry that I haven’t discovered it before! With its pleasant aroma and delicious taste, this root variety is ideal for preparing creamy soups or purées. But I remembered an old family recipe for potatoes au gratin that seemed like a great choice for trying out this ingredient. Alternate layers of celery root and potatoes dressed in a cheese sauce create a rico dish that you’ll want to prepare frequently. Have you tried celery root before? If you haven’t, get ready to know this fresh new flavor.
by Cristina Duffy
Updated Sep 27, 2015
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Ingredients

  • 2 celery roots
  • 3 large potatoes
  • 2 tablespoons olive oil
  • 1 garlic clove, finely chopped
  • 1 cup cream
  • 1 cup grated cheese
  • Salt and pepper to taste

Directions

  •  
    1
    Pre-heat your oven on broil.
  •  
    2
    Wash the celery root and potatoes well. Then peel and cut into fine slices.
  •  
    3
    Lightly sauté the celery root and potato slices (separately) in olive oil and set aside
  •  
    4
    In a separate saucepan, add a little oil to fry the garlic slightly. In the same pan, pour in the cream and half of the grated cheese. Season with salt and pepper as desired. Stir until all the ingredients have blended evenly and remove from heat.
  •  
    5
    To prepare the gratin, grease a baking dish and place a layer of sautéed celery root on the bottom. Then spoon a bit of the cream sauce on top before adding a layer of sliced potatoes. Repeat the process and finish by sprinkling the remaining grated cheese on top.
  •  
    6
    Bake the gratin until the cheese has begun to brown. Serve immediately

Expert Tips

  • tip 1
    If you’re in a hurry, you can lightly sauté the potatoes and then place them on the baking dish.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I have to confess that until now, I had never tried celeriac (sometimes known as celery root.) I really am sorry that I haven’t discovered it before! With its pleasant aroma and delicious taste, this root variety is ideal for preparing creamy soups or purées. But I remembered an old family recipe for potatoes au gratin that seemed like a great choice for trying out this ingredient. Alternate layers of celery root and potatoes dressed in a cheese sauce create a rico dish that you’ll want to prepare frequently. Have you tried celery root before? If you haven’t, get ready to know this fresh new flavor.
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