-
1
Preheat the oven to 375 degrees F. Lightly butter a shallow 2-quart baking dish.
-
2
Line a baking sheet with paper towels.
-
3
Peel the celery root, then quarter and slice 1/4 inch thick.
-
4
Heat 2 tablespoons olive oil in a large skillet over medium heat.
-
5
Working in batches, add the celery root to the skillet in a single layer and cook, turning, until browned, about 10 minutes per batch.
-
6
Remove with a slotted spoon and drain on the paper towels.
-
7
Meanwhile, peel the potatoes and slice 1/4 inch thick.
-
8
Add another 2 tablespoons olive oil to the skillet.
-
9
Working in batches, add the potatoes in a single layer and cook, turning, until browned and tender, about 10 minutes per batch.
-
10
Remove with a slotted spoon and drain on the paper towels with the celery root.
-
11
Peel the pear, core and slice 1/4 inch thick.
-
12
Add the remaining 2 tablespoons olive oil to the skillet.
-
13
Add the pear in a single layer and cook, turning, until browned, about 10 minutes; transfer to the paper towels.
-
14
Lightly season the celery root, potatoes and pear with salt and pepper.
-
15
Heat the cream and garlic in a saucepan over medium-high heat until just simmering; remove from the heat.
-
16
Combine the gruyere, parmesan, thyme and 1 teaspoon each salt and pepper in a bowl.
-
17
Spread the celery root in the prepared baking dish.
-
18
Sprinkle one-third of the cheese mixture on top.
-
19
Remove the garlic from the cream, then pour one-quarter of the cream over the cheese.
-
20
Layer the potatoes on top, then sprinkle with another one-third of the cheese mixture; pour another one-quarter of the cream on top.
-
21
Top with the pear slices and sprinkle with the remaining cheese mixture.
-
22
Pour the remaining cream over everything.
-
23
Cover the dish with aluminum foil and bake 30 minutes, then uncover and bake until the gratin is bubbly and browned, 5 to 10 more minutes.
-
24
Let cool 15 minutes before serving.
-
25
Photograph by Yunhee Kim
