Celery Root Potato Gratin with Gruyere

Thinly sliced potatoes and celery root bake in cream with garlic, thyme, and Gruyere for a rich, golden vegetable side dish.

Prep: 20 min · Cook: 55 min · Yield: 6 · Method: Oven

Ingredients

• 1 lb potatoes
• 1 lb celery root
• 1 cup heavy cream
• 1 cup gruyere cheese
• 1 clove garlic
• 1 tsp fresh thyme
• 1 tsp kosher salt
• 0.25 tsp black pepper
• 1 tbsp butter

Cooking instructions

1. Heat the oven to 375°F. Butter a 2-quart baking dish. (about 5 min) — 375°F
2. Peel the potatoes and celery root, then slice both very thinly and evenly. (about 10 min)
3. Mince the garlic and strip the thyme leaves from their stems. (about 3 min)
4. Layer the potatoes and celery root in the prepared dish, seasoning each layer with salt, pepper, garlic, and thyme. Pour the cream evenly over the top and sprinkle with Gruyere. (about 7 min)
5. Cover tightly with foil and bake until the vegetables are fork-tender, about 40 minutes. (about 40 min) — 375°F
6. Remove the foil and bake until the cheese is deeply golden and bubbling, 12 to 15 minutes. (about 15 min) — 375°F
7. Rest the gratin for 10 minutes before serving. (about 10 min)