Potato and Celery Root Gratin with Gruyere
With a flavor that echoes common celery, the gnarled, knobby brown root bulb known as celery root, or celeriac, also has a pronounced nutty, earthy taste. It's often paired with potatoes, as in this rich, creamy gratin. Use a mandoline or food processor to cut the celery root and potatoes into thin, uniform slices.
Average Customer Rating:
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
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Customer Reviews for Potato and Celery Root Gratin with Gruyere
Review 1 for Potato and Celery Root Gratin with Gruyere
Karla211
,Manlius
,NY
December 30, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Awesome recipe!
December 30, 2012
The recipe is very easy and tastes delicious. My grocery ran out of celery root so I just used all potatoe and it was still wonderful. I have made it twice this week.
Pros: Easy, Impressive
Review 2 for Potato and Celery Root Gratin with Gruyere
Sushirama
,Encino
,CA
December 24, 2012
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Once a week
Would You Recommend? Yes
0points
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Great side dish
December 24, 2012
Made this for Thanksgiving this year and it was a hit. Loved the gruyere with the celery root. Never really made anything with celery root before, but it was delicious.
Pros: Easy