Best 5 Potato And Celery Root Gratin With Smoked Haddock Recipes

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Potato and celery root gratin with smoked haddock is a decadent and comforting dish perfect for a special occasion or a weeknight meal. The combination of creamy potatoes, earthy celery root, and smoky haddock creates a symphony of flavors that will tantalize your taste buds. This dish is also incredibly versatile and can be customized to your liking. Whether you prefer a crispy top or a gooey center, a mild or a spicy gratin, this recipe has you covered. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create a dish that will leave you and your loved ones craving for more.

Here are our top 5 tried and tested recipes!

GRATIN OF CELERY ROOT AND POTATO



Gratin of Celery Root and Potato image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 6

2 pounds Yukon gold potatoes, scrubbed
2 pounds celery root
3 ounces (6 tablespoons) butter, thinly sliced, plus additional for buttering the casserole dish
Sea salt
1 cup grated Beaufort cheese
4 ounces heavy cream

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.

SMOKED HADDOCK GRATIN



Smoked haddock gratin image

A rich and creamy fish pie that's packed with hidden vegetables like spinach and tomato - a family bake

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 10

500g leaf spinach
butter, for greasing
about 500g (2 fillets) smoked haddock, skinned and cut into 4 portions
12 cherry tomatoes
200ml double cream or crème fraîche
juice ½ lemon
100g cheddar cheese, grated
2 spring onions, sliced
small grating nutmeg
handful dried breadcrumbs

Steps:

  • Heat oven to 180C/160C fan/gas 4. Place the spinach in a large colander in a sink and carefully and slowly pour over a kettleful of hot water to wilt it. Cool again under the cold tap then squeeze out as much liquid from the spinach as possible. Butter a medium gratin dish. Roughly chop the spinach and scatter evenly over the base of the dish. Season the spinach lightly with salt and pepper and lay the haddock fillets, skinned side down on top. Nestle the tomatoes among the haddock fillets.
  • Mix all the ingredients for the topping, except the breadcrumbs, in a small bowl and season with lots of pepper and a little salt. Dollop and spread the mixture over the fish and spinach. Scatter everything with the breadcrumbs and bake for 30 mins until bubbling and golden. If you like things really grilled finish for a few mins under a hot grill. Serve straight from the dish.

Nutrition Facts : Calories 523 calories, Fat 38.7 grams fat, SaturatedFat 23.1 grams saturated fat, Carbohydrate 8.3 grams carbohydrates, Sugar 4 grams sugar, Fiber 4.2 grams fiber, Protein 35.5 grams protein, Sodium 3.5 milligram of sodium

CELERY AND POTATO GRATIN



Celery and Potato Gratin image

Provided by Food Network

Time 1h35m

Yield 8 servings

Number Of Ingredients 11

1/3 cup olive oil
2 onions, thinly sliced
4 cloves of garlic, thinly sliced
4 medium size celery stalks, peeled and finely diced
1 teaspoons celery salt
1 cup dry white wine
1 cup chicken or vegetable broth
1 can (28 ounces) plum tomatoes, half of juices reserved and chopped
2 pounds waxy potatoes, peeled and cut into 1/4 inch rounds
2 pounds celery root, peeled, quartered and cut into pieces of same thickness as the potatoes (keep cut celery root in acidulated water)
Salt and freshly ground black pepper

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.

POTATO AND CELERY-ROOT GRATIN WITH SMOKED HADDOCK



Potato and Celery-Root Gratin with Smoked Haddock image

Categories     Milk/Cream     Fish     Onion     Potato     Bake     Casserole/Gratin     Winter     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 12

2 medium onions, halved lengthwise, thenthinly sliced lengthwise
2 tablespoons unsalted butter
1/2 lb smoked haddock fillet (finnan haddie), thawed if frozen, shredded with your fingers into 1/2-inch pieces, discarding any tough parts
2 tablespoons chopped fresh parsley
1 1/2 lb celery root (sometimes called celeriac), peeled with a knife
2 lb large potatoes (preferably russet or Yukon Gold), peeled
2 cups heavy cream
1/2 cup whole milk
1 teaspoon salt
1/4 teaspoon black pepper
Special Equipment
a Japanese Benriner* or other adjustable-blade slicer; a 13- by 9- by 2-inch or other shallow (2 1/2- to 3-quart) glass or ceramic baking dish

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.

POTATO AND CELERY ROOT GRATIN WITH CAPER BROWN BUTTER



Potato and Celery Root Gratin With Caper Brown Butter image

This is the perfect side dish to a Sunday roast or winter spread. Cutting the vegetables into batons as opposed to thinly slicing them lends a wonderful texture to the dish, and it looks pretty funky too. If you can't find celeriac (celery root), then swap it out for an equal amount of Yukon Gold potatoes or similar semi-waxy potatoes. This is the kind of dish that tastes better as it sits, so feel free to serve it at room temperature if you prefer, adding the brown butter just before serving.

Provided by Yotam Ottolenghi

Categories     casseroles, main course, side dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 16

6 tablespoons/80 grams unsalted butter
2 tablespoons olive oil, plus more for foil
2 medium yellow onions, peeled, halved and sliced into thin half-moons (about 12 ounces/360 grams)
Salt and black pepper
5 garlic cloves, minced
2 tablespoons thyme leaves, plus 3 sprigs
1 1/2 tablespoons white miso
3/4 cup/180 milliliters dry white wine
1 large celery root (celeriac) (about 1 3/4 pounds/800 grams), peeled and cut into scant 1/2-inch/roughly 1-centimeter-thick batons (about 1 1/3 pounds/600 grams peeled)
1 1/2 pounds/680 grams Yukon Gold potatoes, peeled and cut into scant 1/2-inch/roughly 1-centimeter-thick batons
1 tablespoon all-purpose flour (plain flour)
1 1/4 cups/300 milliliters chicken stock (or vegetable stock)
5 1/2 ounces/150 grams Gruyère, roughly grated (1 1/2 packed cups)
2 1/2 tablespoons nonpareil capers, drained and patted dry
2 lemons
1/4 lightly packed cup/10 grams finely chopped fresh chives

Steps:

  • Heat the oven to 375 degrees Fahrenheit/180 degrees Celsius.
  • Add 2 tablespoons/30 grams of butter and all the oil to a medium (10-inch/26-centimeter) ovenproof sauté pan over medium-high heat. Once melted, add the onions and 1/2 teaspoon salt, turn the heat down to medium-low and cook, stirring occasionally, until onions are softened and have taken on a light coloring, about 15 minutes. Add the garlic and thyme leaves, and cook for another 3 minutes, stirring occasionally, until fragrant. Stir in the miso and wine, and cook until liquid is reduced by half, about 4 more minutes. Remove from the heat.
  • In a large bowl, very gently toss together celery root (celeriac), potatoes and flour with 1 1/2 teaspoons salt and a generous grind of pepper. Stir in the onion mixture to coat, then transfer everything back into the skillet, piling the vegetables haphazardly, so that the batons are pointing in different directions. Pour in the stock. Lightly grease a piece of foil with a little oil, then tightly cover the pan (oiled side down) and bake for 1 hour, or until the vegetables have cooked through.
  • Remove the foil, and turn the oven temperature up to 450 degrees Fahrenheit/210 degrees Celsius. Sprinkle over the Gruyère and return the dish to the oven for 30 minutes, or until nicely browned on top, rotating the dish halfway. Leave to settle for at least 20 minutes while you make the brown butter (beurre noisette).
  • Add the remaining butter and the thyme sprigs to a small saucepan, and place it over medium heat. Once melted, cook for 3 to 5 minutes, stirring occasionally, or until it starts to smell nutty (add more or less time if necessary). Add the capers (carefully, as they might spit) and cook for 4 more minutes, or until they darken and burst. Off the heat, stir 1 tablespoon lemon juice from 1 lemon, chives and another good grind of pepper.
  • Pour the caper brown butter all over the top of the gratin and serve warm, with the remaining lemon sliced into wedges to squeeze alongside.

Tips:

  • For the best flavor, use high-quality ingredients. Look for firm, unblemished potatoes and celery root, and use fresh herbs and spices.
  • To make the gratin ahead of time, assemble it and bake it for 30 minutes. Then, let it cool completely and refrigerate it for up to 3 days. When you're ready to serve, reheat it in a 350°F oven for 30-35 minutes, or until it's heated through.
  • If you don't have smoked haddock, you can use another type of smoked fish, such as salmon or trout. You can also omit the fish altogether and make a vegetarian gratin.
  • The gratin can be served as a main course or a side dish. It's also a great dish to bring to a potluck or party.

Conclusion:

Potato and celery root gratin with smoked haddock is a delicious and elegant dish that's perfect for any occasion. It's easy to make and can be prepared ahead of time, making it a great option for busy cooks. With its creamy, cheesy sauce, tender potatoes, and flavorful smoked haddock, this gratin is sure to be a hit with everyone who tries it.

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