Gratin of Celery Root and Potato

  • Yield : 8 servings
  • Cook Time : 25m
  • Ready In : 25m
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  • 2 pounds Yukon gold potatoes, scrubbed
  • 2 pounds celery root
  • 3 ounces (6 tablespoons) butter, thinly sliced, plus additional for buttering the casserole dish
  • Sea salt
  • 1 cup grated Beaufort cheese
  • 4 ounces heavy cream


Step 1

Preheat the oven to 375 degrees F.

Step 2

Slice the potatoes into 1/4-inch-thick rounds. Peel the celery root and cut into 1/4-inch-thick slices to resemble the potatoes.

Step 3

Butter a heavy oval casserole dish. Layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. Sprinkle with sea salt. Top with a layer of half of the cheese. Repeat with the remaining potato and celery root. Top with the cream and then the remaining cheese.

Step 4

Bake until deep golden brown, about 1 hour.

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