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.

Exclusive from The Daily Meal

Pretzel Peanut Butter Cups
This recipe comes from Sally's Baking Addiction, by Sally McKenney. Homemade peanut butter cups...
Sautéed Kale with Dried Plums and Coconut
Fresh kale sautéed with cumin, mustard seed, chili flakes, ginger and California dried plums...
Pumpkin Waffles with Wheat Germ
Spice up your morning routine with these quick and easy waffles. Kretschmer added pumpkin for a...

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

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human