Potato and Celery Root Gratin with Thyme
Make Potato and Celery Root Gratin with Thyme, a French dinner recipe with Russet potatoes, celery root (celeriac), heavy cream. It has about 1 hour 30 min, about 350 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Potato and Celery Root Gratin with Thyme is a French dinner recipe that takes about 1 hour 30 min, makes 6 servings, has about 350 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonPotato and Celery Root Gratin with Thyme ingredients
- 2 lbs Russet potatoes
- 1 medium celery root (celeriac)
- 3 cups heavy cream
- 3 cloves garlic
- 1 tbsp fresh thyme
- 1/2 cup Gruyere cheese
- 1/4 tsp nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp unsalted butter
How to make Potato and Celery Root Gratin with Thyme
- Preheat your oven to 375°F (190°C). Thoroughly grease a 9x13-inch baking dish with 1 tablespoon unsalted butter.
- In a large bowl, combine the 2 lbs peeled and thinly sliced Russet potatoes and 1 medium peeled and thinly sliced celery root.
- In a medium saucepan, whisk together 3 cups heavy cream, 3 minced garlic cloves, 1 tablespoon chopped fresh thyme, 1/4 teaspoon freshly grated nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Heat over medium heat until just simmering, do not boil. Remove from heat.
- Arrange one-third of the potato and celery root slices in an even layer in the prepared baking dish. Pour one-third of the warm cream mixture evenly over the vegetables.
- Repeat this layering two more times, ending with a final layer of cream mixture. Ensure the top layer of vegetables is mostly covered by the cream to prevent drying out during baking.
- Cover the baking dish tightly with aluminum foil. Bake for 45 minutes, allowing the vegetables to steam and soften in the cream.
- Remove the foil. If using, sprinkle the 1/2 cup shredded Gruyere cheese evenly over the top. Continue to bake, uncovered, for another 35-45 minutes, or until the potatoes and celery root are very tender when pierced with a knife, the top is golden brown and bubbly, and the cream is thickened.
- Let the gratin rest for 10-15 minutes after baking before serving. This allows the gratin to set, making it easier to serve cleanly. Garnish with a few fresh thyme sprigs if desired for an elegant presentation.
Potato and Celery Root Gratin with Thyme FAQ
How do I make Potato and Celery Root Gratin with Thyme?
Make Potato and Celery Root Gratin with Thyme by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Potato and Celery Root Gratin with Thyme?
The main ingredients include Russet potatoes, celery root (celeriac), heavy cream, garlic, fresh thyme. The full ingredient list is included on this page.
How long does Potato and Celery Root Gratin with Thyme take?
This recipe takes about 1 hour 30 min, depending on prep speed and kitchen equipment.
How many calories are in Potato and Celery Root Gratin with Thyme?
Recipe Genius estimates about 350 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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