Celery Root and Potato Gratin

Celery Root and Potato Gratin

Serves 12

Thinly sliced celery root and Yukon Gold potatoes, baked with milk and nutty Emmentaler cheese and topped with breadcrumbs, make a decadent side dish. Celery root adds savory complexity to this otherwise classic potato gratin.

  • 1/2 tablespoon unsalted butter
  • 1 1/2 cups reduced-fat (2%) milk
  • 2 cups half-and-half
  • 2 teaspoons chopped garlic
  • 2 tablespoons flour
  • Salt and ground black pepper, to taste
  • 2 pounds celery root, peeled and thinly sliced
  • 1 3/4 pounds Yukon Gold potatoes, unpeeled and thinly sliced
  • 1 1/2 cups regular or panko-style bread crumbs
  • 1 cup grated Swiss cheese, such as Emmentaler or Jarlsberg
  • 2 tablespoons chopped fresh flat-leaf parsley
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Preheat the oven to 350°F. Butter a 13x9-inch casserole dish and set aside. Whisk together milk, half-and-half, garlic, flour, salt and pepper in a large pot over medium heat. Gently stir in celery root and potatoes and bring mixture to a boil. Reduce heat to medium low and simmer, stirring frequently and gently, until thickened slightly, about 10 minutes.

Transfer contents of pot to prepared dish and spread out evenly. Scatter breadcrumbs and cheese over the top and bake until tender, bubbly and golden brown, 45 to 50 minutes. Set aside to let rest for 15 minutes. Garnish with parsley and serve.

Nutritional Info: 
Per Serving:210 calories (80 from fat), 9g total fat, 5g saturated fat, 25mg cholesterol, 260mg sodium, 26g carbohydrate (3g dietary fiber, 4g sugar), 8g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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