About the Recipe
Celery root gratin is a creative interpretation of a traditionally au gratin dish, enriched here by the creaminess of a béchamel sauce and the intensity of three savory cheeses: Gruyère, Comté, and Cheddar. Slowly baked in the oven, this dish reveals the sweetness of celery root combined with the richness of the cheeses, offering a comforting and deliciously gratinated gastronomic experience.
Ingredients
1 large celeriac
2 cups ready-to-use béchamel sauce
1 cup grated cheese (Cheddar, Emmental, or Gruyère)
2 tablespoons butter
Salt and pepper to taste
Grated nutmeg (optional)
Breadcrumbs (optional)
Note: Feel free to use other cheeses if you prefer. The ones suggested here are great for gratins because they don’t contain too much water. For a more economical version, try mixing aged cheddar with mild cheddar; this will give you a nice blend of flavors at a lower cost!
Instructions
Preheat the oven to 190°C (375°F).
Peel the celeriac and cut it into 2 cm slices.
Butter a gratin dish and cover the bottom with béchamel sauce.
Arrange the celeriac slices side by side in the dish to cover the whole pan.
Pour the béchamel sauce over the celeriac.
Add the cheese mixture and season with salt, pepper, and a pinch of nutmeg.
If you have any leftover celeriac, make a 2nd layer by repeating the same steps.
Add a few knobs of butter on top of the cheese.
Optional: Sprinkle with breadcrumbs for a crispier gratin.
Bake in the oven for 45 minutes, until the celeriac is tender and the top of the gratin is nicely browned.
Note : Allow to stand for 5-10 minutes before serving, so that the gratin holds together well.