Celery Root Gratin
by David Leite
Serves 8 to 10

Celery root, perhaps one of the ugliest looking vegetables on the planet, gets a makeover in this luscious gratin.

1. Preheat oven to 400°F (200°C). Cook the bacon in a small skillet over medium heat until crispy. Drain and set aside.

2. Meanwhile, stir together the cream, chives, salt, pepper, and nutmeg in a large bowl. With a mandoline or heavy sharp knife, cut the celery root and the potatoes into 1/8-inch-thick slices. Add the slices to the cream mixture as you work to prevent them from discoloring. Using your hands, gently toss the mixture to coat.

3. Butter a 13-by-9-inch baking dish or large gratin dish. Add half the slices, pressing down to make an even layer. Sprinkle with the bacon and shallot. Top with the remaining vegetable slices, pouring any cream left in the bowl evenly over the top. Press down on the mixture to make a flat top. Sprinkle with the cheese then the bread crumbs, and bake until the vegetables are very soft and the top is browned and bubbling, about 55 to 60 minutes. Cool 20 minutes before serving to allow the dish to set.

 

On 9.8.07 Sue Young wrote:
Addicted to celery root. I added to the famous — maybe infamous — Swedish dish Jasson's Temptation (half sliced celery root/half sliced potatoes, plus anchovies, cream, cheese, etc. Often add celery root to potato dishes. Thanks for the recipe.