Celery Root, Potato and Pear Gratin

Total Time:
2 hr 10 min
Prep:
40 min
Cook:
1 hr 30 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Unsalted butter, softened, for the baking dish
  • 1/2 large celery root (about 1 pound)
  • 6 tablespoons extra-virgin olive oil
  • 1 pound red bliss potatoes
  • 1 large Bartlett pear
  • Sea salt and freshly ground pepper
  • 3/4 cup heavy cream
  • 1 clove garlic, smashed
  • 1 cup grated gruyere cheese (about 3 ounces)
  • 2/3 cup grated parmesan cheese (about 2 ounces)
  • 1 teaspoon chopped fresh thyme
Directions
  • Preheat the oven to 375 degrees F. Lightly butter a shallow 2-quart baking dish.

  • Line a baking sheet with paper towels. Peel the celery root, then quarter and slice 1/4 inch thick. Heat 2 tablespoons olive oil in a large skillet over medium heat. Working in batches, add the celery root to the skillet in a single layer and cook, turning, until browned, about 10 minutes per batch. Remove with a slotted spoon and drain on the paper towels.

  • Meanwhile, peel the potatoes and slice 1/4 inch thick. Add another 2 tablespoons olive oil to the skillet. Working in batches, add the potatoes in a single layer and cook, turning, until browned and tender, about 10 minutes per batch. Remove with a slotted spoon and drain on the paper towels with the celery root.

  • Peel the pear, core and slice 1/4 inch thick. Add the remaining 2 tablespoons olive oil to the skillet. Add the pear in a single layer and cook, turning, until browned, about 10 minutes; transfer to the paper towels. Lightly season the celery root, potatoes and pear with salt and pepper.

  • Heat the cream and garlic in a saucepan over medium-high heat until just simmering; remove from the heat. Combine the gruyere, parmesan, thyme and 1 teaspoon each salt and pepper in a bowl.

  • Spread the celery root in the prepared baking dish. Sprinkle one-third of the cheese mixture on top. Remove the garlic from the cream, then pour one-quarter of the cream over the cheese. Layer the potatoes on top, then sprinkle with another one-third of the cheese mixture; pour another one-quarter of the cream on top. Top with the pear slices and sprinkle with the remaining cheese mixture. Pour the remaining cream over everything.

  • Cover the dish with aluminum foil and bake 30 minutes, then uncover and bake until the gratin is bubbly and browned, 5 to 10 more minutes. Let cool 15 minutes before serving.

  • Photograph by Yunhee Kim


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