Celery Root, Potato and Pear Gratin

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This dish requires a lot of preparation, but is worth it! I easily doubled the recipe for a large Thanksgiving gathering we hosted. I was only able to take the little bit left on the side of the pan, as it was gobbled up by everyone--of all ages. It was so yummy! It's also vegetarian and gluten-free. I'll make it again for Christmas Eve!

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I made this twice, once to test it and second time for my dish to bring at Thanksgiving dinner. It was huge hit! A few tips. Make sure pears are not ripe because when you slice them, they will turn in to mush. This dish takes a lot of prep. the second time I made it, I had everything prepped before cooking the celery root and potatoes because then it was just a matter of putting it all together. I wish someone would do a video of this recipe. It was amazing, though, a big crowd pleaser.

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This recipe was awesome. The only thing time consuming about it was all of the browning, but if you got two pans going at once you could do it quicker. I made this for Thanksgiving today and for a table of 5 people, each person could only have a VERY small serving. I would DOUBLE at least this recipe and use two pears. I loved this dish, but was very disappointed with the yield.

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Loved making this dish even though it's a bit more time consuming than others, but not hard. It was the hit of the meal! Will need to make a double batch next time.

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I thought this was one of the best gratin recipes I've ever made. It was very tasty, rich and fabulous. I made it for my husband and a friend of ours, and we all raved about how well it turned out. A few modifications that I will make next time: I'd use about 1/2 to a full cup more veggies. I would probably use the entire celery root and at least two pears. I also broiled it at the end to get a nice bubble on top. Quite easy, very tasty!