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Potato and Celeriac Gratin
  • Celeriac
  • Vegetables
Serves:   8
(serving size: 1 cup)

  • Prep Time:   15 minutes
  • Cook Time:   1 hour 40 minutes
  • Total Time:   1 hour 55 minutes


3 cups heavy cream

2 garlic cloves, peeled
1 sprig thyme plus 3 teaspoons fresh thyme leaves, divided
2 tablespoons (1/4 stick) unsalted butter, divided
3 leeks, white and pale green parts only, halved lengthwise,thinly sliced crosswise
Kosher salt
2 pounds potatoes, peeled, very thinly sliced crosswise
1 pound celery root, peeled, very thinly sliced crosswise
2 cups grated Gruyere cheese
Freshly ground black pepper


Preheat the oven to 350 degrees.

Heat the cream, garlic, and thyme sprig in a medium saucepan until bubbles begin to form around the edge of pan. Remove the pan from heat; set aside to steep.

Melt 1 tablespoon of the butter in a skillet over medium heat. Add the leeks, season with salt and cook, stirring often, until they are tender (do not brown), 10-12 minutes. Transfer to a small bowl and set aside.

Butter a 3 quart gratin dish (or any casserole) with the remaining 1 tablespoon of butter. Layer 1/3 of potato slices and 1/3 of the celery root slices evenly over the bottom of the baking dish. Cover with 1/3 of the leeks, then 1/3 of the Gruyere cheese. Sprinkle with salt, pepper, and 1 teaspoon of thyme leaves. Repeat layers twice more.

Strain the cream mixture into a pitcher and pour it over the vegetables.

Set the gratin dish on a large rimmed baking sheet and cover tightly with foil. Bake for 1 hour.

Carefully remove the foil and continue baking until the top is golden brown and the sauce is bubbling, 25-30 minutes.

NOTE: This can be made two hours ahead. Let it stand at room temperature. To serve, tent it with foil and reheat in a 300 degree oven until it is hot, about 20 minutes.

Submitted by Carnegie Hill CSA Judi Katz-Schwartz,Yoo Mi Thompson

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