Recipe courtesy of Jonathan Waxman

Gratin of Celery Root and Potato

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  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 25 min
  • Yield: 8 servings
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2 pounds Yukon gold potatoes, scrubbed

2 pounds celery root 

3 ounces (6 tablespoons) butter, thinly sliced, plus additional for buttering the casserole dish 

Sea salt

1 cup grated Beaufort cheese 

4 ounces heavy cream 


  1. Preheat the oven to 375 degrees F.
  2. Slice the potatoes into 1/4-inch-thick rounds. Peel the celery root and cut into 1/4-inch-thick slices to resemble the potatoes.
  3. Butter a heavy oval casserole dish. Layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. Sprinkle with sea salt. Top with a layer of half of the cheese. Repeat with the remaining potato and celery root. Top with the cream and then the remaining cheese.
  4. Bake until deep golden brown, about 1 hour.