Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Celery root - (1 1/2 lbs) (large)

  2. 1 cup 237ml Milk Kosher or coarse sea salt - to taste

  3. 1 tablespoon 15ml Flour

  4. 3 tablespoons 45ml Yukon Gold potatoes - (1 1/2 lbs) (medium) Butter - for the pan

  5. 1 Garlic clove - cut in half Freshly-ground white pepper - to taste

  6. 3/4 cup 177ml Heavy whipping cream

  7. 1/4 cup 59ml Beef stock

  8. 1 1/2 cups 219g / 7.7oz Grated Gruyere cheese - seeNote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Or you can use Dutch Arina, a type of Gouda, or Fontina cheese or 1 cup crumbled blue cheese. Peel, quarter and thinly slice celery root. Place the celery root in a saucepan and add the milk and salt to taste. Sift the flour over the top. Add enough cold water to just cover the slices. Bring to a boil, reduce the heat and simmer, uncovered, until the slices are just tender, 5 to 7 minutes. Drain well and set aside. Peel and thinly slice potatoes. Place the potato slices in a second saucepan, add salt to taste and water just to cover. Bring to a boil, reduce the heat to medium-high and cook until just tender, about 5 minutes. Drain well and set aside. Heat the oven to 375 degrees. Butter a 10-inch round gratin dish and rub well with the cut garlic. Arrange the celery root and potato slices in the pan in alternating layers, starting and ending with the celery root and seasoning each layer well with salt and pepper. Combine the cream and stock and pour evenly over the potatoes. Sprinkle the cheese evenly over the top. Bake until the liquid is absorbed and the vegetables are easily pierced with a knife, 30 to 35 minutes. Place the dish under the broiler until golden brown and bubbling, 2 to 3 minutes. Cool slightly before cutting in wedges to serve. This recipe yields 6 to 8 servings. Each of 8 servings: 294 calories; 183 mg. sodium; 57 mg cholesterol; 16 grams fat; 10 grams saturated fat; 28 grams carbohydrates; 10 mg protein; 3 grams fiber.


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