Celeriac and Potato Gratin

Celeriac and Potato Gratin
Staff Writer

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.


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, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 21g 33%
  • Carbs 38g 13%
  • Saturated 13g 66%
  • Fiber 5g 20%
  • Trans 0g
  • Sugars 6g
  • Monounsaturated 6g
  • Polyunsaturated 1g
  • Protein 7g 14%
  • Cholesterol 60mg 20%
  • Sodium 643mg 27%
  • Calcium 145mg 14%
  • Magnesium 61mg 15%
  • Potassium 1,003mg 29%
  • Iron 2mg 10%
  • Zinc 1mg 8%
  • Phosphorus 265mg 38%
  • Vitamin A 175µg 19%
  • Vitamin C 37mg 62%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 13%
  • Niacin (B3) 2mg 11%
  • Vitamin B6 1mg 31%
  • Folic Acid (B9) 34µg 9%
  • Vitamin B12 0µg 5%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 5%
  • Vitamin K 40µg 50%
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