Potato and Celery Root Gratin with Gouda: A Creamy Casserole Classic
A decadent blend of earthy vegetables and nutty cheese for effortless elegance.
Potato and Celery Root Gratin with Gouda
This potato and celery root gratin is a creamy, decadent casserole combining earthy root vegetables with a silky cream sauce and the nutty depth of aged Gouda cheese. Ideal for holidays and family dinners, this dish balances comfort and elegance in every bite. Whether paired with roast poultry, beef, or served as a vegetarian centerpiece, this gratin is destined to impress.
Table of Contents
- Why Try Potato and Celery Root Gratin?
- Ingredients
- Recommended Tools and Equipment
- Step-by-Step Directions
- Serving Suggestions & Pairings
- Tips, Variations, and Make-Ahead Options
- Nutritional Insights
- Frequently Asked Questions
Why Try Potato and Celery Root Gratin?
Traditional potato gratin is always crowd-pleasing, but swapping in celery root (also known as celeriac) introduces an herbaceous, slightly sweet complexity that lifts this familiar dish. The combination of sliced Yukon gold potatoes and celery root creates tender layers infused with aromatic cream, while aged Gouda delivers a savory finish and golden crust. This recipe is especially popular for festive occasions like Easter, Thanksgiving, or any time you want to serve a comforting yet distinctive side dish.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy cream | 1 1/4 cups | Rich base for the sauce |
| Whole milk | 1/4 cup | Lightens the cream |
| Small onion | 1, halved | Adds savory aroma |
| Garlic cloves | 2, large, smashed | Imparts subtle pungency |
| Butter | As needed | For greasing dish and foil |
| Celery root (celeriac) | 1 lb. | Peeled and thinly sliced |
| Yukon gold potatoes | 1 1/2 lb. | Peeled and thinly sliced |
| Kosher salt and black pepper | To taste | For seasoning layers |
| Aged Gouda cheese | 2 oz., grated | Nuttier and deeper flavor preferred |
Ingredient Note: Selecting high-quality Gouda and the freshest root vegetables ensures a flavorful and creamy final dish. Yukon gold potatoes offer a buttery texture that blends well with celery root’s mild herbaceous character.
Recommended Tools and Equipment
- Sharp chef’s knife or mandoline – for thin, even slices
- Medium saucepan – for infusing cream
- 8-inch baking or casserole dish
- Mixing bowls – for tossing sliced vegetables
- Aluminum foil (for covering during baking)
- Grater – for Gouda cheese
Step-by-Step Directions
- Preheat oven: Set your oven to 400°F (200°C) so it’s ready for baking.
Tip: Preheating ensures even cooking and browning. - Infuse cream mixture:
- Combine heavy cream, whole milk, onion halves, and smashed garlic in a medium saucepan.
- Bring mixture to a boil over medium-high heat. Remove from heat and let steep for 30 minutes, which develops a silky, aromatic base.
- Prepare vegetables:
- With a sharp knife, peel, halve, and thinly slice the celery root (cut slices in half if large).
- Peeled Yukon gold potatoes should also be thinly sliced to ensure even, creamy layers.
- Layer in casserole:
- Butter an 8-inch casserole dish generously, coating the sides and bottom to prevent sticking.
- Arrange a layer of celery root slices over the bottom, followed by a layer of potatoes.
- Season with salt and pepper after each layer. Repeat layers until all vegetables are used.
- Remove aromatics: Discard the onion and garlic from the cream mixture by straining if needed.
- Add cream: Slowly pour the infused cream mixture evenly over the layered vegetables.
- Cover and bake:
- Butter one side of a piece of aluminum foil and cover the casserole, butter side down.
- Bake for 40 minutes. The vegetables will soften and soak up the aromatics.
- Add cheese and finish:
- Remove foil and sprinkle the surface generously with grated aged Gouda cheese.
- Continue to bake, uncovered, for about 15 minutes more or until top is deeply golden and bubbly.
- For extra browning, place under the broiler for 1–2 minutes, watching closely to avoid burning.
- Rest before serving: Transfer casserole to a wire rack and let it cool for 15 minutes. This helps the gratin settle into neat slices.
Serving Suggestions & Pairings
This gratin is a versatile side, suited for both comforting family meals and festive occasions.
- Holiday Dinners: Pair with roast turkey, glazed ham, or rack of lamb.
- Weeknight Comfort: Serve alongside roast chicken or pan-seared pork chops.
- Vegetarian Entrée: Accompany with a crisp green salad, or roasted root vegetables for a hearty meatless meal.
Tips, Variations, and Make-Ahead Options
- Make-Ahead: Assemble the gratin (up to the baking step) and refrigerate up to 24 hours ahead. Bring to room temperature and bake as directed.
- Cheese Variations: Swap Gouda for Gruyère, aged cheddar, or Comté for different flavor profiles.
- Layering Technique: For a more beautiful presentation, arrange vegetable slices in a shingled, circular pattern.
- Flavor Boosts: Add fresh thyme leaves or a pinch of nutmeg between layers for added depth.
- Serving Size: This recipe makes 6–8 side servings, or 4 main course servings.
What others are reading
Extra Touches
For festive occasions, garnish your finished gratin with a sprinkle of finely chopped chives or parsley. The vibrant color contrasts beautifully with the golden top.
Nutritional Insights
While indulgent, this gratin provides potassium from potatoes and dietary fiber from celery root. Using whole milk and cream makes this a rich dish, so smaller portions may be preferable as part of a balanced meal.
Frequently Asked Questions (FAQs)
Can I make this gratin ahead of time?
Yes! Assembling the gratin a day in advance enhances the flavors. Let it come to room temperature before baking or rewarm gently in the oven covered with foil.
Is there a substitute for celery root?
If celery root is unavailable, try using parsnips or rutabaga. Flavor and texture will differ, but both offer excellent alternatives.
What other cheeses can I use?
Gruyère, Emmental, or aged white cheddar are great substitutes for Gouda, each lending a unique twist to the gratin.
How do I store leftovers?
Cool completely, then cover and refrigerate for up to 3 days. Reheat in a 350°F oven covered with foil until heated through, or microwave individual portions.
Do I need to peel celery root and potatoes?
Yes. For the smoothest texture, both should be peeled. Celery root has a rough, knobby exterior best removed with a sturdy knife rather than a standard peeler.
Expert Tips for Perfect Gratin
- Uniform Slices: Use a mandoline slicer for even slices, ensuring uniform cooking.
- Steeping Cream: Do not skip steeping the cream with aromatics—this infuses rich flavor throughout.
- Resting Time: Allowing the gratin to rest after baking helps set the layers, making slicing neater and easier.
Quick Reference: Potato and Celery Root Gratin
| Step | Key Action | Tip |
|---|---|---|
| 1 | Infuse cream with onion & garlic | 30 minutes for best flavor |
| 2 | Thinly slice veggies | Use mandoline if possible |
| 3 | Layer in buttered dish | Alternate celery root and potato |
| 4 | Season each layer | Salt and pepper between layers |
| 5 | Bake covered, then add cheese | Uncover for bubbling, golden top |
Bring Comfort & Sophistication to Your Table
This Potato and Celery Root Gratin with Gouda blends everyday ingredients with luxurious flair for a casserole that’s as impressive as it is comforting. Bring it to your next family holiday, enjoy as part of a hearty weeknight dinner, or share at a potluck for instant rave reviews.
References
- https://food52.com/recipes/19995-celery-root-and-potato-gratin
- https://www.naturalcomfortkitchen.com/potato-and-celery-root-gratin/
- https://recipes.oregonlive.com/recipes/celery-root-gratin
- https://www.countryliving.com/food-drinks/recipes/a3574/potato-celery-root-gratin-recipe-clv0211/
- https://www.countryliving.com/food-drinks/g1050/simple-potato-recipes-1110/
- https://www.youtube.com/watch?v=N4ToOXqpq_0
- https://www.livinghopefarm.org/?job=display_item&featuretype=recipe&wrapper=normal&id=155
- https://mincedblog.com/2015/11/20/celery-root-and-potato-gratin-with-comte/
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