Celeriac and Potato Gratin Recipe


Nutrition

Cal/Serving: 360
Daily Value: 18%
Servings: 6

Sugar-Conscious, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat21g33%
Saturated13g66%
Trans0g0%
Carbs38g13%
Fiber5g20%
Sugars3g0%
Protein7g14%
Cholesterol60mg20%
Sodium643mg27%
Calcium145mg14%
Magnesium61mg15%
Potassium1003mg29%
Iron2mg10%
Zinc1mg8%
Phosphorus265mg38%
Vitamin A642IU13%
Vitamin C37mg62%
Thiamin (B1)0mg13%
Riboflavin (B2)0mg13%
Niacin (B3)2mg11%
Vitamin B61mg30%
Folic Acid (B9)34µg9%
Vitamin B120µg5%
Vitamin D0µg0%
Vitamin E1mg5%
Vitamin K40µg50%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Gratin
Alberto Peroli

I love the aniseed flavor of celeriac. If you’re not a huge fan of aniseed, just omit the celeriac and use all potato. You can also grate some Gruyère or Fontina cheese in between the layers.

3.434785
Ratings46

INGREDIENTS

  • ¾ stick butter, softened, plus a little extra for greasing
  • 1 garlic clove, crushed
  • 2 pounds potatoes, peeled and thinly sliced
  • 18 ounces celeriac, peeled, cut into quarters, and thinly sliced
  • Sea salt
  • Freshly ground black pepper
  • Cheese, such as Gruyère or Fontina, for layering
  • 2 cups half and half
  • ½ teaspoon freshly grated nutmeg

DIRECTIONS

Preheat the oven to 350 degrees.

Grease a baking dish with butter and sprinkle the crushed garlic on the bottom of the dish.

Drop the sliced potatoes and celeriac into a saucepan of boiling water for 4–5 minutes, then drain and make layers in the dish, overlapping the slices a little and seasoning each layer.

Pour the half and half over the potatoes and use your hand to push down the potatoes until they are completely immersed in the milk. Sprinkle the nutmeg over the potatoes and cover with a butter wrapper or parchment paper.

Bake in the oven for 30 minutes. Remove the butter wrapper and turn up the heat to 400 degrees until the top is golden (about 20 minutes).

Recipe Details

Servings: 6

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