Photo: Lars Blankers
Potato and Celery Root Gratin with Gruyère
13 ingredients
openrecipes
With a flavor that echoes common celery, the gnarled, knobby brown root bulb known as celery root, or celeriac, also has a pronounced nutty, earthy taste. It’s often paired with potatoes, as in this rich, creamy gratin. Use a mandoline or food processor to cut the celery root and potatoes into thin, uniform slices.
Estimated Nutrition (whole recipe, rough)
611
Calories
14g
Protein
40g
Fat
52g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Unsalted butter for baking dish
- 1 Tbs. olive oil
- 1/2 cup finely chopped shallots
- 1 tsp. chopped fresh thyme
- 2 cups heavy cream
- 1 tsp. Dijon mustard
- 2 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1 1/2 lb. russet potatoes, peeled and sliced 1/16 inch thick
- 1 1/2 lb. celery root, peeled and sliced 1/16 inch thick
- 4 oz. Gruyère cheese, shredded
- 1 oz. Parmigiano-Reggiano cheese, grated
- 2 tsp. chopped fresh chives or flat-leaf parsley (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes