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Vegetarian, Classics and bistro fare

Celery root gratin with green salad

Celery root gratin is a winter vegetable dish for 4 people, ready in 65 minutes and rated easy. It costs about €1.80 per serving and layers thin slices of celery root and potato with cream, milk, and comté cheese. The key to getting it right is seasoning the cream mixture generously while raw and pressing down each layer to remove air pockets.

Celery root is the vegetable everyone snubs until it hits the oven in a gratin, so tonight you're giving it a chance.

Celery root gratin with green salad
Total time
1 h 05
Difficulty
Easy
Cost per person
€1.80
Calories per person
350 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Celery root doesn't get much love, usually stuck in a sad remoulade and forgotten. Sliced thin and baked with potatoes, it turns tender, almost creamy, with a mild anise flavor that pairs well with comté and nutmeg. The cream and milk soften it even further, and most people won't guess what vegetable is hiding under the cheese.

This is a weeknight dish that feels substantial without being heavy, perfect for a dark autumn or winter evening. It also works well as a Sunday side, and the tangy green salad adds just enough freshness to balance the richness of the gratin. Mon Chou likes suggesting it to families looking to introduce this vegetable without making a big deal out of it.

The ingredients

4 people

Fruits and vegetables

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

Dairy

  • Heavy cream 25 cl
  • Milk 15 cl
  • Grated comté 100 g

Pantry

  • Mustardoften in the pantry 1 tsp
  • Olive oiloften in the pantry 2 tbsp
  • Cider vinegaroften in the pantry 1 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Celery, Mustard

The step by step recipe

  1. Peel the celery root and potatoes, then cut them all into very thin slices.

    A mandoline gives you even slices that cook at the same rate.

  2. Mix together the cream, milk, crushed garlic, nutmeg, salt, and pepper.

    Taste the mixture raw, it should taste quite salty since the vegetables will absorb a lot of it.

  3. Layer the slices in a baking dish, pour over the cream mixture, and sprinkle comté between every other layer.

    Press down on each layer with your hand to push out any air pockets.

  4. Bake at 180°C, covered with foil for the first half of the time, then uncovered to brown. 50 min

    Insert a knife in the center, it should slide in with no resistance before you take the dish out.

  5. Make the dressing with the mustard, vinegar, oil, and salt, and toss the salad just before serving.

    Whisk the mustard with the vinegar before adding the oil, the dressing will hold together better.

Our tips to get it right

  • Slice the celery root and potatoes to the same thickness, otherwise some pieces will cook faster than others and you'll end up with firm bites in the finished dish.
  • Use a wide, shallow dish rather than a deep one, the slices cook more evenly and the top has more surface area to brown.
  • If the top browns too fast once uncovered, lower the oven temperature slightly instead of covering it with foil again.

The variations

  • Swap the comté for emmental or gruyère, the gratin stays creamy with a slightly milder flavor.
  • For a richer version, tuck a few bacon lardons between the layers before baking.
  • For kids who aren't fans of new vegetables, add more potato and less celery root, the gratin still looks the same but tastes milder.

What to serve it with

  • A slice of country bread
  • A glass of apple juice
  • Crushed walnuts over the salad

Storage

The gratin keeps for 2 to 3 days in the fridge in a covered dish. It freezes well once fully cooled, in an airtight container. Reheat it in the oven rather than the microwave so the top crisps back up slightly.

Questions about this dish

Can you make the gratin ahead of time?

Yes, you can assemble it the day before and keep it uncooked in the fridge. Let it sit out briefly before baking and add a few extra minutes of cooking time.

How do you keep the celery root from turning brown while prepping?

Drop the sliced pieces into lemon water while you prepare the other ingredients. Celery root oxidizes very quickly once peeled and exposed to air.

Can you use light cream instead of heavy cream?

Yes, but the gratin will be a bit less creamy and more liquid after baking. Add an extra handful of grated comté to help thicken the texture.

Does this gratin freeze well?

Yes, once fully cooled, it freezes in an airtight container. Thaw it in the fridge overnight, then reheat in the oven so it regains its texture.

How long does it take to make a celery root gratin with green salad?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a celery root gratin with green salad?

About 350 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 green salad cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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