Celeriac Potato Gratin Recipes

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GRATIN OF CELERY ROOT AND POTATO



Gratin of Celery Root and Potato image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 6

2 pounds Yukon gold potatoes, scrubbed
2 pounds celery root
3 ounces (6 tablespoons) butter, thinly sliced, plus additional for buttering the casserole dish
Sea salt
1 cup grated Beaufort cheese
4 ounces heavy cream

Steps:

  • Preheat the oven to 375 degrees F.
  • Slice the potatoes into 1/4-inch-thick rounds. Peel the celery root and cut into 1/4-inch-thick slices to resemble the potatoes.
  • Butter a heavy oval casserole dish. Layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. Sprinkle with sea salt. Top with a layer of half of the cheese. Repeat with the remaining potato and celery root. Top with the cream and then the remaining cheese.
  • Bake until deep golden brown, about 1 hour.

CELERIAC, POTATO & ROSEMARY GRATIN



Celeriac, potato & rosemary gratin image

This warming and creamy dish is perfect for sharing with friends and family

Provided by Good Food team

Categories     Dinner, Main course, Side dish

Time 1h35m

Number Of Ingredients 9

6 rashers bacon , chopped (optional)
420ml double cream
350ml milk
2 garlic cloves , sliced
1 tbsp rosemary , finely chopped
1 red chilli , deseeded and sliced
1 tbsp Dijon mustard
1 celeriac (about 500g) peeled, quartered and thinly sliced
500g potatoes , peeled and very thinly sliced

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grill the bacon, if using, until cooked and lightly brown, then set aside.
  • Bring the cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, then turn off.
  • Pour a little of the cream mixture onto the bottom of an ovenproof gratin dish. Arrange a layer of celeriac, scatter with bacon, then season. Pour over some more of the cream mixture and repeat the same process, alternating potato and celeriac, finishing with a layer of potato. Cover with the remainder of the cream mixture, then bake for 1-1¼ hrs, until golden and vegetables are tender when a knife is stuck in. Leave to sit for 5 mins, then serve.

Nutrition Facts : Calories 685 calories, Fat 59 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.75 milligram of sodium

CELERIAC & POTATO GRATIN



Celeriac & potato gratin image

In this indulgent side dish, vegetables are layered up with a creamy sauce, caramelised onions, and flavours of nutmeg, garlic and thyme

Provided by Sara Buenfeld

Categories     Side dish

Time 2h20m

Number Of Ingredients 11

50g butter , plus extra for greasing
2 large onions , halved and thinly sliced
1 tsp golden caster sugar
500ml milk
good grating of nutmeg
2 garlic cloves , finely chopped
5 thyme sprigs , chopped
300ml pot double cream
1 celeriac (about 450g), peeled
1 ¼kg even-sized potatoes
50g finely grated parmesan (or vegetarian alternative)

Steps:

  • Heat oven to 180C/160C fan/gas 4 and grease a shallow ovenproof dish about 35 x 24cm. Melt the butter in a non-stick frying pan, add the onions and fry for 10 mins, stirring frequently, until soft and starting to turn golden. Sprinkle over some seasoning and the sugar, stir again, then cook 5-10 mins more until golden. Meanwhile, heat the milk with the nutmeg, garlic, thyme and seasoning. When the mixture starts to boil, pour in the cream and turn off the heat.
  • Quarter the celeriac and thinly slice, then arrange in the base of the dish. Pour over half the milk mixture, then spoon over the golden onions. Thinly slice the ends of the potatoes, reserving the middles. Pile the sliced potatoes into the dish, then thinly slice the reserved middle sections and arrange neatly on top. (By cutting the potatoes this way, you should have neat slices roughly all the same size for the top of the gratin.) Pour over the remaining milk mixture, scatter over the Parmesan and bake for 1 hr 30 mins until a knife easily cuts through the layers. Allow to rest for 10 mins before serving to allow the creamy sauce to soak into the potatoes.

Nutrition Facts : Calories 464 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium

POTATOES AND CELERIAC AU GRATIN



Potatoes and Celeriac Au Gratin image

Provided by Bryan Miller And Pierre Franey

Categories     project, side dish

Time 1h30m

Yield Eight servings

Number Of Ingredients 13

4 Idaho potatoes, 1 1/2 pounds
Salt to taste
1 celeriac or knob celery, 3/4 pound
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon finely minced garlic
4 ripe tomatoes, 1 pound, peeled and cut into 1/2-inch cubes
Freshly ground pepper to taste
6 fresh basil leaves
3/4 cup heavy cream
1/8 teaspoon freshly grated nutmeg
Butter for greasing the dish
1/4 pound grated Gruyere cheese

Steps:

  • Rinse the potatoes and put them in a saucepan with cold water to cover and salt. Bring to a boil and simmer for 15 minutes. They will not be fully cooked. Drain the potatoes and when they are cool enough to handle, peel and cut them into half-inch slices.
  • Pare the celery knob, cut it into quarter-inch slices and put them in a saucepan with water to cover. Add the lemon juice and salt. Bring to a boil and simmer for 10 minutes. Drain and reserve a half cup of the cooking liquid.
  • Preheat the oven to 375 degrees.
  • Heat the oil in a skillet. Add the garlic, tomatoes, salt, pepper and basil leaves. Cook, stirring, for one minute. Add the cream, the reserved half cup of cooking liquid, nutmeg, salt and pepper. Bring to a boil and simmer for two minutes.
  • Grease an oval au gratin dish, measuring 2 1/2 by 8 by 10 inches, with butter. Arrange the potatoes in one layer. Sprinkle half of the grated cheese over the potatoes. Place the celery slices over that. Pour the tomato mixture over all and then the remaining grated cheese. Place on the bottom rack of the oven and bake 40 minutes until nicely browned.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 17 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 482 milligrams, Sugar 3 grams, TransFat 0 grams

CELERIAC GRATIN



Celeriac Gratin image

This dish could be called scalloped celeriac; replace potatoes with celeriac.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 9

4 shallots, sliced thin
3 medium bulbs celeriac
2 sprigs fresh thyme
1 cup heavy cream
1 tablespoon Dijon mustard
Freshly grated nutmeg
Salt and freshly ground black pepper
3/4 cup freshly grated Gruyere cheese
1/4 cup freshly grated Parmesan cheese

Steps:

  • Heat oven to 400 degrees. Butter a 1 1/2-quart gratin dish. Scatter shallots over bottom of dish. Trim celeriac by cutting off bottom and top, then cutting off thick outer layer with a sharp knife. Cut into 1/4-inch slices and then julienne. Arrange evenly in gratin dish. Sprinkle thyme leaves over celeriac.
  • In a small bowl, whisk together cream, mustard, nutmeg, and salt and pepper. Pour over celeriac and sprinkle with cheeses. Cover with foil and bake for 20 minutes.
  • Remove foil and continue baking until top is brown and bubbly and cream is thickened and reduced, about 20 more minutes. Let cool for 10 minutes and serve.

CELERIAC, FENNEL, POTATO GRATIN



Celeriac, Fennel, Potato Gratin image

for the first time, i saw celeriac for sale at my grocery store and bought it because i had kept hearing about it. i'm a celery lover, and am so glad to have discovered this new, interesting vegetable. we thought this turned out pretty good; i think it would be wonderful with cheese or even cream, but i was trying to be healthy that night.

Provided by crispychick

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 celery root, sliced thin
1 fennel bulb, sliced thin
2 -3 small potatoes, sliced thin
3 garlic cloves, sliced thin
1 small yellow onion, sliced thin
1 (14 ounce) can diced tomatoes
2 tablespoons butter
1 cup fresh coarse breadcrumbs
2 -3 cups chicken stock
salt and pepper

Steps:

  • Mix melted butter and breadcrumbs and set aside. In the bottom of an 8x11 inch casserole dish, make one layer of potatoes. Salt and pepper. Next, layer celeriac. Salt and pepper. Sprinkle the garlic, onion, and fennel for next layer. Pour enough chicken broth to get about half way up the sides, and top with whole can of diced tomatoes. Salt and pepper. Loosely top with some tin foil and poke some holes in it so that some of the stock will evaporate and put in a 350-375 degree oven for about 45 minutes or until everything is cooked through. Remove foil and top with the breadcrumbs and continue to cook until golden brown.

Nutrition Facts : Calories 160.4, Fat 4.5, SaturatedFat 2.2, Cholesterol 9.4, Sodium 330.9, Carbohydrate 25.8, Fiber 3.3, Sugar 4.3, Protein 5.1

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