Celeriac and Potato Gratin

Alberto Peroli


  • 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

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.


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).


Calories per serving:

360 calories

Dietary restrictions:

Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 127g 196%
  • Carbs 228g 76%
  • Saturated 79g 396%
  • Fiber 30g 118%
  • Trans 3g
  • Sugars 36g
  • Monounsaturated 34g
  • Polyunsaturated 6g
  • Protein 41g 83%
  • Cholesterol 361mg 120%
  • Sodium 3,858mg 161%
  • Calcium 868mg 87%
  • Magnesium 364mg 91%
  • Potassium 6,020mg 172%
  • Iron 11mg 62%
  • Zinc 7mg 46%
  • Phosphorus 1,591mg 227%
  • Vitamin A 1,049µg 117%
  • Vitamin C 225mg 375%
  • Thiamin (B1) 1mg 78%
  • Riboflavin (B2) 1mg 79%
  • Niacin (B3) 14mg 68%
  • Vitamin B6 4mg 187%
  • Folic Acid (B9) 204µg 51%
  • Vitamin B12 2µg 29%
  • Vitamin D 2µg 1%
  • Vitamin E 5mg 27%
  • Vitamin K 239µg 299%
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