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Vegetarian, Busy evenings

Celery root and potato gratin

This celery root and potato gratin is a vegetarian dish for 4 people, ready in 75 minutes at an easy difficulty level for €2.00 per person. Thin slices of celery root and potato bake together in a light nutmeg cream under melted gruyere. Success depends on even slices and cream that just reaches the top of the vegetables without drowning them.

Thin slices of celery root with potatoes, a little cream, and a very mild gratin that makes a nice change from dauphinoise.

Celery root and potato gratin
Total time
1 h 15
Difficulty
Easy
Cost per person
€2.00
Calories per person
390 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Celery root brings a rounder flavor than potato alone, almost a hint of hazelnut, while the cream and milk soften everything without hiding the vegetables. Nutmeg quietly lifts the whole dish, and the gruyere forms a golden crust that cracks under your fork before revealing soft slices underneath.

This is a dish for a quiet Sunday or a weeknight when you have a bit of time, since the long oven time frees up your kitchen. It works just as well for a family dinner as for guests who already know dauphinoise and want something different, served simply with a well dressed green salad.

The ingredients

4 people

Fruits and vegetables

  • Celery root 600 g
  • Potatoes 500 g
  • Garlic 1 cloves
  • Green salad 1

Dairy

  • Heavy cream 25 cl
  • Milk 10 cl
  • Shredded gruyere 80 g

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 2 tbsp
  • Balsamic vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Celery

The step by step recipe

  1. Preheat the oven to 180°C. Peel the celery root and potatoes and cut them into thin slices. 10 min

    Use a mandoline with a finger guard for even slices.

  2. Rub a baking dish with the garlic, then arrange the slices in alternating layers.

    Alternate celery root and potato so the flavors mix in every bite.

  3. Mix the cream, milk, nutmeg, salt and pepper and pour over the vegetables.

    The liquid should just reach the top of the vegetables without covering them.

  4. Sprinkle with gruyere and bake until the gratin is golden and tender. 55 min

    Pierce it with the tip of a knife, it should slide in easily.

  5. Let it rest for ten minutes and serve with the salad dressed in oil and vinegar. 10 min

    Resting lets you cut clean, neat portions.

Our tips to get it right

  • Cut all the slices to the same thickness, otherwise the celery root stays firm while the potato is already soft.
  • Press the layers down gently as you arrange them, the gratin holds together better when you slice it after baking.
  • If the top browns too fast, cover the dish with foil for the last twenty minutes without stopping the cooking.

The variations

  • Swap some of the gruyere for comte or emmental for a milder, less pronounced flavor.
  • Add a layer of sliced leeks, sauteed first, between the celery root and potato for a greener version.
  • To save time, cut the slices a bit thinner and shorten the oven time by about ten minutes, checking with a knife.

What to serve it with

  • Green salad with oil and vinegar
  • Sliced ham or roast chicken
  • A glass of dry white wine

Storage

The gratin keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well once cooled, in individual portions. Reheat it in the oven at 160°C so it stays moist instead of drying out in the microwave.

Questions about this dish

Can I use light cream instead of heavy cream?

Yes, the gratin will be a bit less rich but the cooking time and proportions stay the same. Keep a little milk in the mix so it's still liquid enough before baking.

How do you keep celery root from turning brown before cooking?

Dip the slices in lemon water for two minutes as soon as you cut them. They'll stay pale and cook at the same rate as the potatoes.

Can this gratin be made ahead of time?

You can slice the vegetables and assemble the dish a few hours ahead, then bake it right before dinner. Avoid baking it too far in advance, it's best fresh out of the oven.

Which potato works best for this gratin?

A firm, waxy potato like a charlotte holds its shape well during baking. A starchier variety gives a softer gratin but one that slices less neatly.

How long does it take to make a celery root and potato gratin, served with a salad?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a celery root and potato gratin, served with a salad?

About 390 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a celery root and potato gratin, served with a salad cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, celery. Always check the labels of the products you buy.

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