Grandma Prudence’s Potato And Celery Root Gratin

Name: Grandma Prudence’s Potato and Celery Root Gratin (Standard)
Total time: 1 h 30 min
Yield: 6
Cuisine: Holiday
Ingredients: 2 lbs Potatoes-Russet, peeled and thinly sliced; 1 lb Celery Root-peeled and thinly sliced; 1 Yellow Onion-thinly sliced; 2 cloves Garlic-minced; 3 cups Whole Milk; 4 tbsp Butter; 1/4 cup All-Purpose Flour; 1/2 tsp Nutmeg-ground; 1/2 tsp Salt; 1/4 tsp Black Pepper-ground; 1/2 cup Gruyere Cheese-shredded; 1/4 cup Breadcrumbs-plain

⏱1h 30m

👥6

🔥320 cal

Easy

🍽️Holiday

A comforting and classic gratin featuring thinly sliced potatoes and celery root baked in a creamy sauce.

2 lbs Potatoes-Russet, peeled and thinly sliced

1 lb Celery Root-peeled and thinly sliced

1 Yellow Onion-thinly sliced

2 cloves Garlic-minced

3 cups Whole Milk

See all 12 ingredients ↓

(0 reviews)

⏱1h 30m

👥6

🔥320 cal

Easy

🍽️Holiday

A comforting and classic gratin featuring thinly sliced potatoes and celery root baked in a creamy sauce.

#comfort food #potatoes #celery root #gratin #baked

Instructions

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
In a medium saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Milk, stirring constantly to prevent lumps. Bring to a simmer, then reduce heat and cook for 5-7 minutes, or until sauce has thickened.
Remove from heat and stir in Nutmeg, Salt, and Pepper.
In the prepared baking dish, layer Potatoes, Celery Root, and Onion. Pour Sauce over the vegetables, ensuring they are well coated.
Sprinkle with Gruyere Cheese and Breadcrumbs.
Bake for 60-75 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.

Ingredients

2 lbs 900 g Potatoes-Russet, peeled and thinly sliced
1 lb 450 g Celery Root-peeled and thinly sliced
1 1 Yellow Onion-thinly sliced
2 cloves 6 g Garlic-minced
3 cups 720 mL Whole Milk
4 tbsp 60 g Butter
1/4 cup 30 g All-Purpose Flour
1/2 tsp 2.5 mL Nutmeg-ground
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black Pepper-ground
1/2 cup 60 g Gruyere Cheese-shredded
1/4 cup 30 g Breadcrumbs-plain

Equipment

9x13 inch baking dish
Medium saucepan
Whisk
Vegetable peeler
Mandoline or sharp knife

Instructions

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
In a medium saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Milk, stirring constantly to prevent lumps. Bring to a simmer, then reduce heat and cook for 5-7 minutes, or until sauce has thickened.
Remove from heat and stir in Nutmeg, Salt, and Pepper.
In the prepared baking dish, layer Potatoes, Celery Root, and Onion. Pour Sauce over the vegetables, ensuring they are well coated.
Sprinkle with Gruyere Cheese and Breadcrumbs.
Bake for 60-75 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.

Nutrition per serving

Calories 320