Celery root gratin--not exotic but still unknown

4 servings
15 min
25 min
Very Easy


Number of serving: 4
1 large celery root about 2 libras,

1 1/3 cup milk,

1 egg yolk,

1/2 cup creme fresh, or heavy whipping cream,

1 cup Gruyère, Fontina, or Cheddar cheese, grated,

3 tablepsons butter,

salt and white pepper.


  • Peel off the celery root, cut in quarters and slice into 1/4 inch slices.
  • Put them in a pot, add milk and butter, and cook slowly for about 20 minutes (be careful as milk has a tendency to spill if it is boiling too rapidly).
  • Preheat oven to 425 F. Butter an oven-proof dish and arrange gently the slices of the cooked celery root at the bottom of it.
  • In a bowl mix together cream, egg yolk, 2/3 cup of cheese, and milk from cooking the celery root.
  • Pour the mixture over the celery root slices and cover on top with the remaining cheese.
  • Bake for about 20-30 minutes, until the cheese melts and forms a gold crust.


Celery Root Gratin--Not Exotic but Still Unknown, photo 1
Celery Root Gratin--Not Exotic but Still Unknown, photo 2


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