Potato and Celeriac Gratin Recipe

Name: Potato and Celeriac Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds large Yukon Gold or russet potatoes, peeled and very thinly sliced; 1 1/2 pounds celeriac (celery root), peeled and very thinly sliced; 2 cups whole milk; 2 cups cold water; 3 plump cloves garlic, peeled, halved, green germs removed, minced; 3/4 teaspoon fine sea salt; 3 bay leaves, preferably fresh; A bunch of fresh thyme, tied with cotton twine or secured in a wire mesh ball; Freshly grated nutmeg; Freshly ground black pepper; 1 cup heavy cream; 2 cups (about 8 ounces) freshly grated imported French or Swiss Gruyere cheese; 1 tablespoon fresh thyme leaves; A 2-quart gratin dish

Servings: persons

1 1/2 pounds large Yukon Gold or russet potatoes, peeled and very thinly sliced
1 1/2 pounds celeriac (celery root), peeled and very thinly sliced
2 cups whole milk
2 cups cold water
3 plump cloves garlic, peeled, halved, green germs removed, minced
3/4 teaspoon fine sea salt
3 bay leaves, preferably fresh
A bunch of fresh thyme, tied with cotton twine or secured in a wire mesh ball
Freshly grated nutmeg
Freshly ground black pepper
1 cup heavy cream
2 cups (about 8 ounces) freshly grated imported French or Swiss Gruyere cheese
1 tablespoon fresh thyme leaves
A 2-quart gratin dish

1
Preheat the oven to 375 degrees F.
2
Place the potatoes and the celeriac in a large saucepan and cover with the milk and cold water.
3
Add the garlic, salt, bay leaves, and bunch of thyme.
4
Bring to a simmer over medium, high heat, stirring occasionally to prevent the vegetables from sticking to the bottom of the pan.
5
Reduce the heat to medium and cook, stirring from time to time, until the vegetables are tender but not falling apart, about 10 minutes.
6
Using a slotted spoon, transfer half of the vegetables to the gratin dish.
7
Discard the milk and water mixture and the thyme.
8
Season to taste with nutmeg and pepper, and cover with half of the cream and half of the cheese.
9
Cover with a final layer of vegetables, cream, and cheese.
10
Season again with nutmeg and pepper.
11
Sprinkle with the thyme leaves.
12
Place in the center of the oven and bake until crisp and golden on top, 1 to 1 1/2 hours.
13
Serve immediately.

754

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 1 1/2 pounds large Yukon Gold or russet potatoes, peeled and very thinly sliced, 1 1/2 pounds celeriac (celery root), peeled and very thinly sliced, 2 cups whole milk, 2 cups cold water, and more.

Yes, Potato and Celeriac Gratin falls under the General 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!

Potato and Celeriac Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions