Celery Root Gratin

There's nothing more warming that a casserole dish of creamy potatoes baked until bubbly. By mixing half potato and half celery root, the classic gratin is lighter and brighter in flavor without sacrificing an ounce of comfort.

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4 celery root, peeled and cut into 1/4" thick rounds
4 corola or yukon gold potatoes, cut into 1/4" thick rounds
1 tsp thyme or herbs de provence
1 lemon, zest
1 cup heavy cream


  1. Heat oven to 350F
  2. In a small bowl combine the herbs, lemon zest, and a few pinches of salt and grinds of black pepper
  3. In a greased casserole dish, shingle a layer of potatoes, sprinkle with the herb-lemon mixture then shingle with a layer of celery root followed by the herb-lemon mixture
  4. Continue layering the roots until all have been used
  5. Gently pour the cream in to the corner of the baking dish
  6. Top with tin foil and bake until tender when pierced, about 35-45 minutes
  7. Remove from the oven and let set 10 minutes to cool lightly then serve