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Vegetarian, Northern, Eastern and Western France

Celery root gratin with Comté cheese and salad

This celery root gratin with Comté is a vegetarian dish for 4, ready in 1 hour 10 minutes, rated easy, for about €2.40 per person. Thinly sliced celery root bakes slowly in cream and milk while grated Comté melts between the layers into a golden crust. The key to success is slicing the celery root evenly, so every piece cooks at the same rate.

Tonight, celery root sliced thin, drowned in cream and Comté, this is potato gratin's cousin doing things differently.

Celery root gratin with Comté cheese and salad
Total time
1 h 10
Difficulty
Easy
Cost per person
€2.40
Calories per person
470 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Celery root tastes milder and earthier than potato, and it turns silky without ever breaking down into mush. Sliced thin and layered with cream scented with nutmeg, it soaks up the melted Comté between each layer. The top turns golden and slightly crisp, while the inside stays soft and fragrant with garlic.

This is a fall and winter dish, perfect for a slow Sunday or for having people over without much fuss. The green salad brings the freshness that balances the richness of the cream and cheese. The oven time runs long, but the actual prep is simple and leaves you free while it bakes.

The ingredients

4 people

Fruits and vegetables

  • Celery root 1
  • Garlic 1 cloves
  • Green salad 1

Dairy

  • Heavy cream 30 cl
  • Milk 15 cl
  • Comté cheese 150 g
  • Butter 20 g

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Vinaigretteoften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Celery, Lactose

The step by step recipe

  1. Peel the celery root and slice it into rounds about two millimeters thick.

    A mandoline gives you even, regular slices.

  2. Rub a gratin dish with the garlic clove and butter it.

    Crush the garlic first, it flavors the dish better.

  3. Heat the cream with the milk, nutmeg, salt, and pepper. 5 min

    The cream should just barely simmer, never boil.

  4. Layer the celery root slices in the dish, pouring the hot cream and sprinkling grated Comté between each layer.

    Press each layer down firmly with the back of a spoon.

  5. Bake at 180°C until the top turns golden, then serve with the salad. 45 min

    Cover with foil for the first half of baking.

Our tips to get it right

  • Pick a celery root that feels firm and heavy for its size, a sign it isn't hollow inside.
  • Grate the Comté yourself instead of buying pre shredded cheese, it melts better and tastes stronger.
  • Let the gratin rest for five minutes out of the oven, the layers hold together better when you serve it.

The variations

  • Swap part of the celery root for thinly sliced potatoes for a milder, mixed gratin.
  • Use Gruyère or Emmental instead of Comté if that's what you have in the fridge.
  • For a lighter version, replace half the cream with extra milk.

What to serve it with

  • Green salad with vinaigrette, as in the recipe
  • Roast chicken breast
  • A vegetable soup starter

Storage

The gratin keeps two to three days in the fridge in a sealed container. It freezes well once cooled, just reheat it in the oven afterward to bring back the crisp top. Reheat in a low oven rather than the microwave so the cream doesn't split.

Questions about this dish

Can you make this celery root gratin ahead of time?

Yes, you can assemble the gratin the day before and keep it in the fridge unbaked. Take it out a bit before baking so it doesn't start too cold in the oven.

Do you need to cook the celery root before baking?

No, the thin slices cook directly in the hot cream while baking. Slicing it thin is exactly what lets the celery root cook through without precooking.

Can you substitute the Comté in this recipe?

Yes, Gruyère, Emmental, or Beaufort all work well since they melt nicely. Avoid very soft cheeses, since they release too much water while baking.

Does this celery root gratin freeze well?

Yes, once it's completely cooled, you can freeze it in an airtight container. Thaw it in the fridge before reheating in the oven to keep a good texture.

How long does it take to make a celery root gratin with Comté cheese and salad?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a celery root gratin with Comté cheese and salad?

About 470 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 gratin with Comté cheese and salad cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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