Potato and Celery Root Gratin Potato and Celery Root Gratin

Potato and Celery Root Gratin Image Image by: Potato and Celery Root Gratin Image Author: Canadian Living

Shredded Oka cheese tops this gratin. Celery root, or celeriac, is a knobbly, hairy root found in the produce section of most grocery stores. A sharp, flexible knife removes the peel easier than a vegetable peeler. Trim both ends of the celery root, then stand it on the flat end. Following the contour, cut downward to remove the skin.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: December 2012



In saucepan over medium heat, bring broth, cream, garlic, nutmeg, salt and pepper just to boil. Turn off heat; cover and let stand on burner for 10 minutes.

Meanwhile, peel and halve potatoes and celery root; cut into 1/8-inch (3 mm) thick slices. Toss together potatoes, celery root and flour; layer in greased 13- x 9-inch (3 L) baking dish. Strain cream mixture over top; sprinkle with cheese.

Cover with foil; bake in 350ºF (180ºC) oven for 1 hour. Uncover and bake until golden, edges are crispy and vegetables are tender, about 25 minutes. Let stand for 10 minutes before serving.

Nutritional facts Per each of 10 servings: about

  • Fibre 2 g
  • Sodium 399 mg
  • Sugars 2 g
  • Protein 9 g
  • Calories 254.0
  • Total fat 15 g
  • Potassium 620 mg
  • Cholesterol 59 mg
  • Saturated fat 9 g
  • Total carbohydrate 23 g


  • Iron 9.0
  • Folate 9.0
  • Calcium 18.0
  • Vitamin A 17.0
  • Vitamin C 25.0
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Potato and Celery Root Gratin