Celery and Potato Gratin Recipe

Name: Celery and Potato Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup olive oil; 2 onions, thinly sliced; 4 cloves of garlic, thinly sliced; 4 medium size celery stalks, peeled and finely diced; 1 teaspoons celery salt; 1 cup dry white wine; 1 cup chicken or vegetable broth; 1 can (28 ounces) plum tomatoes, half of juices reserved and chopped; 2 pounds waxy potatoes, peeled and cut into 1/4 inch rounds; 2 pounds celery root, peeled, quartered and cut into pieces of same thickness as the potatoes (keep cut celery root in acidulated water); Salt and freshly ground black pepper

Servings: persons

1/3 cup olive oil
2 onions, thinly sliced
4 cloves of garlic, thinly sliced
4 medium size celery stalks, peeled and finely diced
1 teaspoons celery salt
1 cup dry white wine
1 cup chicken or vegetable broth
1 can (28 ounces) plum tomatoes, half of juices reserved and chopped
2 pounds waxy potatoes, peeled and cut into 1/4 inch rounds
2 pounds celery root, peeled, quartered and cut into pieces of same thickness as the potatoes (keep cut celery root in acidulated water)
Salt and freshly ground black pepper

1
Heat the olive oil and cook the onions until golden, about 10 minutes; if the onions stick, add some water Add the garlic, celery and celery salt and wine and cook until wine has almost entirely evaporated; add the tomatoes and their juices and broth and simmer for 5 minutes to bring the flavors together and thicken slightly.
2
Parboil the potatoes for 5 minutes; drain and pat dry; parboil celery root for 3 minutes; drain and pat dry.
3
Preheat the oven to 375 degrees.
4
Lightly oil a shallow wide baking dish (gratin dish) which will accommodate the 2 layers of potatoes and celery root.
5
Spread a third of the tomato mixture in the bottom of the dish and top with alternating slices of parboiled celery root and potatoes; season carefully with salt and pepper.
6
Top with tomato sauce, then layer potatoes and celery root and cover with sauce.
7
Cover dish and bake for 45 minutes or until ingredients are completely tender.
8
Serve hot, warm or at room temperature.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 cup olive oil, 2 onions, thinly sliced, 4 cloves of garlic, thinly sliced, 4 medium size celery stalks, peeled and finely diced, and more.

Yes, Celery and Potato Gratin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Celery and Potato Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions