Celery Root and Potato Gratin
Prep Time: 22 mins
Cook Time: 1 hr
Yield: 8 Servings
Published
Last Updated
This Celery Root and Potato Gratin is a rich and comforting side dieaturing layers of thinly sliced potatoes and celery root baked in a creamy, flavorful sauce with Gruyere cheese. Seasoned with honey mustard, basil, salt, and pepper, each layer blends for a golden, bubbly, and irresistibly savory gratin. Perfect for a cozy meal or as a special addition to a holiday table!
Ingredients
- 1.5 pounds Starch potato, peeled and very thinly sliced
- 1.5 pounds Celery root, peeled and very thinly sliced
- 2 cups cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1⁄2 teaspoon dried basil
- 3 tablespoons honey mustard
- 8 ounces Gruyere cheese, shredded
Directions
- Preheat the oven to 400°F (200°C).
- Peel and thinly slice the celery root and potatoes.
- Tip: A mandoline works well for consistent, thin slices.
- In a liquid measuring cup, combine the cream, salt, pepper, basil, and honey mustard, stirring until smooth.
- Lightly grease a 9x13-inch baking dish and pour a small amount of the cream mixture on the bottom.
- Begin layering: Arrange a third of the potato and celery root slices evenly in the dish, sprinkle with black pepper, drizzle with a third of the cream mixture, and top with a third of the shredded cheese. Repeat this layering process two more times.
- Cover the baking dish with foil and bake for 35-45 minutes, or until the potatoes and celery root are tender when tested with a fork.
- Note: Keep the dish covered to prevent the top from overcooking.
- Remove the foil and bake for an additional 10-15 minutes, until the top is golden brown and the cream is bubbling.
