Best Potato Celeriac Gratin Recipes

CELERIAC & POTATO GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4 and grease a shallow ovenproof dish about 35 x 24cm. Melt the butter in a non-stick frying pan, add the onions and fry for 10 mins, stirring frequently, until soft and starting to turn golden. Sprinkle over some seasoning and the sugar, stir again, then cook 5-10 mins more until golden. Meanwhile, heat the milk with the nutmeg, garlic, thyme and seasoning. When the mixture starts to boil, pour in the cream and turn off the heat.
• Quarter the celeriac and thinly slice, then arrange in the base of the dish. Pour over half the milk mixture, then spoon over the golden onions. Thinly slice the ends of the potatoes, reserving the middles. Pile the sliced potatoes into the dish, then thinly slice the reserved middle sections and arrange neatly on top. (By cutting the potatoes this way, you should have neat slices roughly all the same size for the top of the gratin.) Pour over the remaining milk mixture, scatter over the Parmesan and bake for 1 hr 30 mins until a knife easily cuts through the layers. Allow to rest for 10 mins before serving to allow the creamy sauce to soak into the potatoes.

CELERIAC, FENNEL, POTATO GRATIN

Steps:

• Mix melted butter and breadcrumbs and set aside. In the bottom of an 8x11 inch casserole dish, make one layer of potatoes. Salt and pepper. Next, layer celeriac. Salt and pepper. Sprinkle the garlic, onion, and fennel for next layer. Pour enough chicken broth to get about half way up the sides, and top with whole can of diced tomatoes. Salt and pepper. Loosely top with some tin foil and poke some holes in it so that some of the stock will evaporate and put in a 350-375 degree oven for about 45 minutes or until everything is cooked through. Remove foil and top with the breadcrumbs and continue to cook until golden brown.

CELERIAC, POTATO & ROSEMARY GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4. Grill the bacon, if using, until cooked and lightly brown, then set aside.
• Bring the cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, then turn off.
• Pour a little of the cream mixture onto the bottom of an ovenproof gratin dish. Arrange a layer of celeriac, scatter with bacon, then season. Pour over some more of the cream mixture and repeat the same process, alternating potato and celeriac, finishing with a layer of potato. Cover with the remainder of the cream mixture, then bake for 1-1¼ hrs, until golden and vegetables are tender when a knife is stuck in. Leave to sit for 5 mins, then serve.

CELERIAC AND SWEET POTATO GRATIN

Steps:

• Pre-heat the oven to 450 degrees.
• Coat an oven safe casseraole dish with non-stick spray.
• Arrange a layer of sweet potatoes, slightly overlapping. Sprinkle about a TB of flour on the potatoes, followed by salt and pepper, tarragon, 1 tb of butter (cut into small pieces)and 1 TB of cheddar.
• Repeat this process with the onions and celeriac, topping each layer with flour, butter, seasonings and cheese.
• Complete the gratin with a layer of sweet potatoes. Pour the cup of cream over the top of the casserole (slowly so it doesn't overflow). When it has sunk into the layers, season the top of the casserole, cover with tinfoil and bake until the vegetables are tender (about 45 minutes).
• Cover the gratin with the remaining cheddar cheese and return to the oven uncovered for an additonal 5 - 10 minutes so the cheese can melt.

POTATO AND CELERIAC GRATIN WITH MUSTARD AND CREME FRAICHE

Steps:

• Pre-heat the oven to 200°C.
• Layer the potatoes and celeriac in a buttered gratin dish with the garlic, seasoning with salt and pepper as you go.
• Pour in enough hot stock to come up nearly to level of the top layer.
• Cover with greaseproof paper and bake for 45 minutes.
• Mix the creme fraiche and mustards in a bowl.
• Spread over the top of the gratin. Return to the oven and bake for another 10-15 minutes until the celeriac and potatoes are tender. (Do not add the cream mixture before step 6, as mustard turns bitter when cooked for too long).

CELERIAC, KALE AND POTATO GRATIN

Steps:

• Preheat the oven to gas 2, 150 C, fan 130 C. Combine the cream, milk, garlic, sage and mustard in a pan. Heat until just coming to the boil, then remove and season with a little freshly grated nutmeg. Discard the sage.
• Meanwhile, blanch the kale for 1 minute in a pan of gently simmering water, then drain and refresh in cold water. Drain again, then dry with kitchen paper.
• Grease a baking dish with butter. Pour in a little of the cream mixture. Top with a layer of celeriac and potato, season, then top with a little kale. Repeat until all the ingredients are used up, finishing with a layer of the cream mixture. Cover with foil and bake and 1 hour and 40 minutes.
• Heat the grill to medium. Remove the foil and finish off under the grill until golden.

POTATO-CELERIAC GRATIN

Steps:

• 1. Heat the oven to 375°. Put the potatoes in a pot of salted boiling water and boil for 15 minutes until soft. 2. While the potatoes are cooking, peel the celery root (celeriac). Cut into 1/4" slices. Put in a separate pot of salted boiling water and boil for 3 minutes, until slightly translucent. Drain, keeping some of the liquid and set aside. 2. When the potatoes are cooked, take them out and rinse under cold water. Let cool. Peel skin and cut into 1/4" slices. Set aside. 3. In a small pot, heat oil. Fry the garlic for 10 seconds or so, until they are fragrant. Do not brown. 4. Add the tomatoes. Lower to a simmer, cover and cook for 15 minutes. The tomatoes should become a sauce. 5. Add half a cup of celeriac juice or cooking water to tomato sauce, then add the crème fraïche. Stir until well mixed. 6. Butter a medium sized gratin dish. Put a layer of sliced potatoes. Then a layer of celeriac slices. Add a layer of tomato sauce. Sprinkle with salt and pepper. 7. Repeat the layering finishing with the grated cheese. Bake for 30 minutes. Serve piping hot.

POTATO AND CELERIAC GRATIN

Steps:

• garlic cloves and the thyme. Remove from the heat; cover. Let infuse 30 minutes. Strain. Preheat the oven to 350 degrees. Place the potatoes and celeriac on two different plates; season with salt and pepper. Rub the inside of a large gratin or baking dish (or individual gratin dishes) with the whole garlic clove; grease dish liberally with butter. Arrange the vegetables in alternating layers, starting and ending with potatoes. Add the chopped parsley to the milk/cream mixture; pour over the vegetables. Sprinkle with nutmeg. Bake until the vegetables are tender and most of the liquid is absorbed, about 1 hour, 15 minutes (if your dishes are small, check after 35 or 40 minutes).