Celery and potato gratin is a classic French dish that is a perfect side dish for any occasion. It elevates the simple flavors of celery and potatoes to new heights by combining them with rich, creamy cheese sauce. The dish is made by slicing celery and potatoes and layering them in a baking dish with a creamy cheese sauce. It is then baked until the potatoes are tender and the cheese sauce is bubbling and golden brown. Celery and potato gratin is a delicious and easy-to-make dish that is sure to please everyone at your table.
Here are our top 4 tried and tested recipes!
GRATIN OF CELERY ROOT AND POTATO
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.
POTATO AND CELERY ROOT GRATIN WITH FONTINA CHEE]SE
Categories Cheese Potato Vegetable Side Bake Thanksgiving Casserole/Gratin Celery Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400° F. Mix salt, pepper and nutmeg in small bowl. Sprinkle half of shallots in 16-cup oval gratin dish or 15x10x2-inch glass baking dish. Top with half of celery root and half of potatoes. Sprinkle half of spice mixture over. Repeat layering with remaining shallots, celery root, potatoes and spice mixture. Bring cream and broth to simmer in medium saucepan. Pour over vegetables. Cover tightly with foil.
- Bake until vegetables are almost tender, about 45 minutes. Increase oven temperature to 450° F. Press potatoes with spatula to even thickness. Bake uncovered until juices thicken, about 10 minutes. Top with cheese. Bake until cheese melts and browns, about 15 minutes. Cool 15 minutes before serving.
POTATO AND CELERY-ROOT GRATIN WITH SMOKED HADDOCK
Categories Milk/Cream Fish Onion Potato Bake Casserole/Gratin Winter Gourmet
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Cook onions in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened and just beginning to brown, 7 to 8 minutes. Remove skillet from heat and stir in haddock, 1 tablespoon parsley, and salt and pepper to taste.
- Halve or quarter celery root to fit slicer. Thinly slice potatoes and celery root (about 1/8-inch thick) with slicer. Layer one third of potatoes and celery root in buttered baking dish. Spread half of haddock mixture on top, then repeat layering with half of remaining vegetables, all of remaining haddock mixture, and then remaining vegetables. Stir together cream, milk, salt, and pepper and pour on top of gratin, then cover dish tightly with buttered foil.
- Bake gratin in middle of oven until vegetables are just tender, about 1 hour. Uncover and bake, basting 2 or 3 times with pan juices, until top is golden, about 30 minutes more. Let stand 10 minutes, then sprinkle with remaining tablespoon parsley.
- Available at Asian cookware shops.
CELERY AND POTATO GRATIN
Provided by Food Network
Time 1h35m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil and cook the onions until golden, about 10 minutes; if the onions stick, add some water Add the garlic, celery and celery salt and wine and cook until wine has almost entirely evaporated; add the tomatoes and their juices and broth and simmer for 5 minutes to bring the flavors together and thicken slightly.
- Parboil the potatoes for 5 minutes; drain and pat dry; parboil celery root for 3 minutes; drain and pat dry.
- Preheat the oven to 375 degrees. Lightly oil a shallow wide baking dish (gratin dish) which will accommodate the 2 layers of potatoes and celery root.
- Spread a third of the tomato mixture in the bottom of the dish and top with alternating slices of parboiled celery root and potatoes; season carefully with salt and pepper. Top with tomato sauce, then layer potatoes and celery root and cover with sauce.
- Cover dish and bake for 45 minutes or until ingredients are completely tender. Serve hot, warm or at room temperature.
Tips:
- Use a variety of potatoes. This will give your gratin a more complex flavor and texture. Yukon Gold, red potatoes, and fingerling potatoes are all good choices.
- Slice the potatoes thinly. This will help them cook evenly. If you slice them too thick, they will take longer to cook and may not be as tender.
- Layer the potatoes and celery in a baking dish. Be sure to season each layer with salt and pepper.
- Add a flavorful liquid to the dish. This could be chicken broth, vegetable broth, or even white wine. The liquid will help to keep the gratin moist and flavorful.
- Top the gratin with cheese. Gruyère, Parmesan, and cheddar are all good choices. The cheese will melt and become golden brown, creating a delicious crust.
- Bake the gratin until the potatoes are tender and the cheese is melted and bubbly. This will usually take about 30 minutes.
Conclusion:
Celery and potato gratin is a classic French dish that is easy to make and always a crowd-pleaser. It is a great way to use up leftover potatoes and celery, and it is also a delicious and satisfying vegetarian main course. With its creamy, cheesy sauce and crispy potato crust, this gratin is sure to be a hit at your next dinner party.
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