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Celery Root, Carrot, & Potato Gratin

Here's how you make Celery Root, Carrot, & Potato Gratin
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  • Servings: 8
  • Prep: 30m
  • Cook: 1h
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 2 cups heavy cream
  • 8 tablespoons unsalted butter
  • 4 bay leaves (fresh)
  • 8 cloves garlic, peeled and crushed
  • 1 pound carrots (4 large carrots, peeled and cut crosswise into 1⁄4-inch-thick slices)
  • 2 pounds potatoes (4 large russet, peeled and cut crosswise into 1⁄4-inch-thick slices)
  • 1 yellow onion, sliced (large onion, thinly sliced lengthwise)
  • 1 celery root (small root, peeled and cut crosswise into 1⁄4-inch-thick slices)
  • 2 tablespoons thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 5 ounces Gruyère cheese
  • 2 cups breadcrumbs (fresh)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat the oven to 350°.

  • Step 2: In a large saucepan, heat the cream with the butter and bay leaves over medium-high. Stir in the garlic, carrots, potatoes, onion, and celery root and bring to a boil.

  • Step 3: Reduce the heat to maintain a steady simmer and cook, stirring gently, until tender but not breaking, about 18 minutes.

  • Step 4: Remove the pan from the heat, stir in the thyme, and scrape into a 3-qt. round baking dish. Season the gratin with salt and pepper.

  • Step 5: Using a box grater, grate the Gruyère into a medium bowl and then toss with the bread crumbs. Sprinkle the cheese and bread crumbs over the vegetables and bake until the topping is golden brown and the gratin is bubbling in the center, about 30 minutes.

We hope you enjoy this recipe!

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