Potatoes and Celeriac Au Gratin
- Total Time
- 1 hour 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Eight servings
- 4Idaho potatoes, 1½ pounds
- Salt to taste
- 1celeriac or knob celery, ¾ pound
- 2tablespoons lemon juice
- 1tablespoon olive oil
- 1teaspoon finely minced garlic
- 4ripe tomatoes, 1 pound, peeled and cut into ½-inch cubes
- Freshly ground pepper to taste
- 6fresh basil leaves
- ¾cup heavy cream
- ⅛teaspoon freshly grated nutmeg
- Butter for greasing the dish
- ¼pound grated Gruyere cheese
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
275 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 8 grams protein; 533 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
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.
- Step 3
Preheat the oven to 375 degrees.
- Step 4
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.
- Step 5
Grease an oval au gratin dish, measuring 2½ 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.
Private Notes
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Cooking Notes
LB
Very good, but the potatoes weren't cooked through. I recommend cooking the potatoes for longer than 15 min and slicing them more thinly.
Becki
Followed the suggestions and cooked it 20 minutes longer. Interesting mix of flavors; complex but paired well with beef tenderloin.
jack
This was a wonderful recipe! I’ve pretty much made it as is, I may have put cook the potatoes a bit longer but they were still nicely together when I sliced them. I think it would go well with any roast! I did the French pot roast with a wine sauce. I will make it again
Sally
This is the best potato gratin EVER! I cooked potatoes part way and then added the slices of celeriac to the same pot, before continuing - layering potato, cheese (grated 4-cheese Mexican blend), celeriac, and covering all with the tomato/cream sauce and more cheese blend. Super yummy!! (and rich and hearty -- this could be a very satisfying entree on it's own, combined with a green veg, salad, etc.) I served with a pork loin roast and a Waldorf salad.
jack
This was a wonderful recipe! I’ve pretty much made it as is, I may have put cook the potatoes a bit longer but they were still nicely together when I sliced them. I think it would go well with any roast! I did the French pot roast with a wine sauce. I will make it again
Becki
Followed the suggestions and cooked it 20 minutes longer. Interesting mix of flavors; complex but paired well with beef tenderloin.
LB
Very good, but the potatoes weren't cooked through. I recommend cooking the potatoes for longer than 15 min and slicing them more thinly.
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