Potato and Celery Root Gratin with Gruyère

Rated 5 out of 5
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With a flavor that echoes common celery, the gnarled, knobby brown root bulb known as celery root, or celeriac, also has a pronounced nutty, earthy taste. It’s often paired with potatoes, as in this rich, creamy gratin. Use a mandoline or food processor to cut the celery root and potatoes into thin, uniform slices.

Prep Time 45 minutes
Cook Time 90 minutes
Servings 10


  • Unsalted butter for baking dish
  • 1 Tbs. olive oil
  • 1/2 cup finely chopped shallots
  • 1 tsp. chopped fresh thyme
  • 2 cups heavy cream
  • 1 tsp. Dijon mustard
  • 2 tsp. kosher salt
  • 1/4 tsp. freshly ground pepper
  • 1 1/2 lb. russet potatoes, peeled and sliced 1/16 inch thick
  • 1 1/2 lb. celery root, peeled and sliced 1/16 inch thick
  • 4 oz. Gruyère cheese, shredded
  • 1 oz. Parmigiano-Reggiano cheese, grated
  • 2 tsp. chopped fresh chives or flat-leaf parsley (optional)


Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish.

In a saucepan over medium heat, warm the olive oil. Add the shallots and thyme and cook, stirring occasionally, for 3 minutes. Add the cream, mustard, salt and pepper and whisk until just blended. Remove from the heat and let cool slightly.

In a large bowl, toss together the potato and celery root slices. Pour the cream mixture over the potato mixture and toss to coat evenly.

In a small bowl, stir together the Gruyère and Parmigiano-Reggiano.

Arrange a layer of potato and celery root slices, slightly overlapping, in the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layering 2 more times, ending with the cheese. Pour any remaining cream from the bowl over the gratin.

Cover the dish loosely with foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden and the vegetables are tender when pierced, 30 to 45 minutes more. Let stand for 10 minutes, then sprinkle with the chives and serve. Serves 8 to 10.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from Best au gratin ever! I absolutely LOVE this dish and get compliments and requests for the recipe all the time. It's not complicated, and it's not THAT much different than a traditional au gratin, but it is so much better than other recipes (and I've made a lot!). The mustard and celery root cut the richness just enough and add depth without making it too weird for unadventurous eaters. It's really perfect. Stop reading and just add it to your grocery list ;)
Date published: 2018-10-23
Rated 5 out of 5 by from One of my top three potato dishes I have made this dish several times and have loved it every single time. I use very high quality cheeses and usually add more liquid (milk or cream). I put it into the oven on the lower rack while the meat is roasting and end up with a nice brown bottom as well as a top. Hard to resist second helpings. The combination of ingredients is simple but very special. A mandoline is essential to get even slices without spending an enormous amount of time.
Date published: 2015-02-18
Rated 5 out of 5 by from The Best Gratin! I have had more raves over this recipe. Delicious and different than any other.
Date published: 2014-11-22
Rated 5 out of 5 by from Best Potato Dish! This was the best potato dish I have ever made! Even my very picky kids liked it! We couldn't get enough and can't wait to make it again!
Date published: 2013-11-21
Rated 5 out of 5 by from A Thanksgiving Hit This recipe went over so well with my family last year that I'll be making it again this year. However, I'm going to have to make a lot more of it! We had about 20 people for dinner, and I figured there would be plenty more food for everyone and they would likely just take a small portion of this dish. Well, the casserole dish was clean by the end of the evening. Everyone wanted some for their doggy bags (even the kids, don't tell them it's celery!!), and there was none left. This year, I'm going to triple the recipe and make it in an oversized baking dish. I may also add a couple more layers, as I didn't think it ended up thick enough. Also, while the celery root is a great flavor, when I triple the recipe, I'll probably use 5 lbs. of potatoes and 4 lbs. of celery root. It can be a little overwhelming, especially since the potato absorbs even more of the flavor during cooking. Overall, highly recommended; a very versatile/open to tweaking sort of dish!
Date published: 2013-10-24
Rated 5 out of 5 by from Awesome recipe! The recipe is very easy and tastes delicious. My grocery ran out of celery root so I just used all potatoe and it was still wonderful. I have made it twice this week.
Date published: 2012-12-31
Rated 5 out of 5 by from Great side dish Made this for Thanksgiving this year and it was a hit. Loved the gruyere with the celery root. Never really made anything with celery root before, but it was delicious.
Date published: 2012-12-24
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