Celeriac, or celery root, adds a subtle earthy sweetness and delicate fragrance to this comforting gratin. Layered with tender potatoes, caramelized onions, fresh herbs, and a hint of white wine, it’s a rustic yet elegant dish that bridges the seasons — hearty enough for cool-weather meals yet refined enough for entertaining. Whether made with stock for a lighter version or enriched with cream and Gruyère for indulgence, this gratin is a delicious way to showcase an often-overlooked root vegetable.
INGREDIENTS:
1 arge celeriac, peeled and sliced 1/8 inch thick (keep in water to prevent browning)
4-5 large Yukon Gold, Yellow Finn, or Russet potatoes, sliced 1/8 inch thick (keep in water)
2 large brown onions, peeled and sliced 1/4 inch thick
6-8 sprigs fresh thyme, marjoram, or savory (or a combination), minced
Salt and freshly ground black pepper, to taste
1 clove garlic, peeled
¼ cup dry white wine
1 cup chicken or vegetable stock (more if needed) or cream (see Chef’s Notes)
Olive oil as needed
1-2 tablespoons butter, cut into pea-sized bits
1-2 cups grated Gruyère cheese, optional (see Chef’s Notes)
METHOD:
Preheat the oven to 375°F. Rub the inside of a 13-inch oval or 4-quart baking dish with the garlic clove, leaving a trace of oil over the surface. Mince the remaining garlic and add it to the onions.
In a large skillet, heat a thin film of olive oil over medium-high heat. Add the onions and sauté until golden and tender, about 10–12 minutes. Season with salt, pepper, and 1 teaspoon of the minced herbs.
In a small saucepan, bring the stock and wine to a simmer.
Spread the sautéed onions evenly over the bottom of the prepared dish. Sprinkle with a few herbs. Drain the celeriac and potatoes, pat dry, and toss together. Arrange about two-thirds of the mixture over the onions, sprinkling with salt, pepper, and herbs as you go. Use the remaining slices to create a decorative overlapping pattern on top, alternating celeriac and potato slices.
Pour the hot stock and wine mixture over the vegetables until it comes halfway up the layers. Drizzle the top lightly with olive oil and sprinkle with remaining herbs. Dot with butter. Cover tightly with foil and place the dish on a foil-lined baking sheet to catch any spills. Bake for 30 minutes. Remove the foil, press gently on the top with a spatula to compress the layers, and baste with the pan juices. Return to the oven uncovered and bake for another 30–40 minutes, or until the vegetables are tender, golden, and most of the liquid has evaporated.
Remove from the oven and allow to rest for at least 10 minutes before serving so the gratin can “set.”
CHEF’S NOTES:
Vegan version: Omit butter and cheese; use olive oil and vegetable stock. The result is still flavorful and beautifully caramelized.
Rich variation: Replace half or all the stock with cream and layer grated Gruyère between the vegetables, sprinkling more on top before baking for a golden crust.
SERVING SUGGESTIONS:
- Serve as a hearty side for roasted chicken, pork, or grilled vegetables.
- Excellent with a crisp green salad for a vegetarian main course.
- Reheats beautifully — a great make-ahead dish for holidays.
YIELD: 4-6 servings
