Potato and Celeriac Gratin

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This potato and celeriac gratin combines creamy layers of russet potatoes, celery root, and Gruyère cheese, baked to golden perfection. An elegant yet hearty dish ideal as a side or centerpiece for fall and winter meals.

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Prep Time:15

Cook Time:40

Resting Time:5

Total Time:1

Course: Side Dish

Cuisine: French

Keyword: Celeriac, Crème Fraîche, Gratin, Gruyère, Potatoes

Servings: Servings

Calories: 405kcal

Author: Pascale Beale

Ingredients

4 ounces crème fraîche
¾ cup cream
Salt and pepper
1 pound potatoes, russets or Yukon Golds), peeled and very thinly sliced on a mandoline
1 pound celeriac, (celery root), peeled, very thinly sliced on a mandoline
2 tablespoons chives, finely chopped
3 green onions, finely sliced
2 ounces Gruyère cheese, grated

Instructions

Preheat oven to 375°.
In a large bowl, whisk together the crème fraîche and cream. Add a good pinch of salt and 5–6 grinds black pepper and whisk once more.
Add all of the remaining ingredients to the bowl and mix well. The easiest way to do this is with your hands. It’s a little messy, but fun!
Layer the well-coated potatoes and celeriac slices in a large gratin dish or individual gratins, slightly overlapping them.
Bake for 35–40 minutes, or until the vegetables are tender and the top of the gratin is golden brown. Remove from the oven and let rest for 5 minutes before serving.

Nutrition