Gratin of Potato and Celery Root

posted: 06/30/10


  • 3 large russet potatoes (1 1/2 pounds), peeled, very thinly sliced lengthwise
  • 2 1/2 cups/530 ml whipping cream
  • Salt and freshly ground black pepper
  • 2 celery roots (1 1/2 pounds/670 g total), peeled, very thinly sliced
  • 12 ounces/335 g Emmentaler cheese or any Swiss cheese, grated
  • 1 tablespoon/about 5 g chopped fresh flat leaf parsley


  1. Preheat the oven to 350?F/180?C. Place a layer of potatoes in a 2-quart/2-liter gratin dish. Cover with 1/2 cup/100 g cup of cream and sprinkle with salt and pepper.
  2. Next, top with a layer of celery root. Sprinkle with 2/3 cup of cheese. Repeat this process, ending by drizzling the cream over the top layer of celery root and reserving the remaining cheese for sprinkling over the gratin after it bakes for the first 1 1/2 hours (the dish will be at least 3/4 full).
  3. Press the potato and celery root down to ensure it is submerged under the cream. Cover the dish with aluminum foil and bake for 1 1/2 hours, or until the potatoes and celery root are tender. Remove dish from oven and check that everything is cooked by sliding a small knife into the potatoes.
  4. Increase the oven temperature to 450?F/230?C. Sprinkle the remaining cheese over the gratin. Return the gratin to the oven for 10 to 15 minutes or until the cheese is golden brown. Sprinkle with the chopped parsley and serve.
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