Potatoes and Celeriac Au Gratin Recipe

Name: Potatoes and Celeriac Au Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Idaho potatoes, 1 1/2 pounds; Salt to taste; 1 celeriac or knob celery, 3/4 pound; 2 tablespoons lemon juice; 1 tablespoon olive oil; 1 teaspoon finely minced garlic; 4 ripe tomatoes, 1 pound, peeled and cut into 1/2-inch cubes; Freshly ground pepper to taste; 6 fresh basil leaves; 3/4 cup heavy cream; ⅛ teaspoon freshly grated nutmeg; Butter for greasing the dish; 1/4 pound grated Gruyere cheese

Servings: persons

4 Idaho potatoes, 1 1/2 pounds
Salt to taste
1 celeriac or knob celery, 3/4 pound
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon finely minced garlic
4 ripe tomatoes, 1 pound, peeled and cut into 1/2-inch cubes
Freshly ground pepper to taste
6 fresh basil leaves
3/4 cup heavy cream
⅛ teaspoon freshly grated nutmeg
Butter for greasing the dish
1/4 pound grated Gruyere cheese

1
Rinse the potatoes and put them in a saucepan with cold water to cover and salt.
2
Bring to a boil and simmer for 15 minutes.
3
They will not be fully cooked.
4
Drain the potatoes and when they are cool enough to handle, peel and cut them into half-inch slices.
5
Pare the celery knob, cut it into quarter-inch slices and put them in a saucepan with water to cover.
6
Add the lemon juice and salt.
7
Bring to a boil and simmer for 10 minutes.
8
Drain and reserve a half cup of the cooking liquid.
9
Preheat the oven to 375 degrees.
10
Heat the oil in a skillet.
11
Add the garlic, tomatoes, salt, pepper and basil leaves.
12
Cook, stirring, for one minute.
13
Add the cream, the reserved half cup of cooking liquid, nutmeg, salt and pepper.
14
Bring to a boil and simmer for two minutes.
15
Grease an oval au gratin dish, measuring 2 1/2 by 8 by 10 inches, with butter.
16
Arrange the potatoes in one layer.
17
Sprinkle half of the grated cheese over the potatoes.
18
Place the celery slices over that.
19
Pour the tomato mixture over all and then the remaining grated cheese.
20
Place on the bottom rack of the oven and bake 40 minutes until nicely browned.

437

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 13 ingredients. The key ingredients include: 4 Idaho potatoes, 1 1/2 pounds, Salt to taste, 1 celeriac or knob celery, 3/4 pound, 2 tablespoons lemon juice, and more.

Yes, Potatoes and Celeriac Au 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!

Potatoes and Celeriac Au Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions