Potato and Celery Root Gratin




2 pounds potatoes, peeled and cut into 1/4 -inch (.6 cm) slices

1 large celery root, peeled and cut in half, then cut into 1/8-inch (.3 cm) slices

1 clove garlic, peeled and minced

1 small onion, diced

2 tbsp. butter

2 tsp. (10 ml) fresh thyme leaves

3 cups (750 ml) heavy cream

sea salt and pepper to taste



  • Preheat the oven to 375F. (190C).  
  • Melt the butter over medium heat in a skillet and cook the onion until soft. Add the garlic, thyme and the potatoes. Toss and then add the cream. 
  • Cook the potatoes over medium heat until just starting to soften and the cream is starting to thicken. Season the mixture with salt and pepper to taste.
  •  Place half of the celery root on the bottom of a buttered 9x13 ovenproof baking dish. 
  • Using tongs, place half the potatoes over the celery root, overlapping as necessary. Place remaining half of celery root and then remaining potatoes. Pour cream over top. 
  • Cover with foil and place in a preheated oven and bake for about 1 hour or until vegetables are tender. Uncover and continue to bake until the gratin is golden on top (about another 30 minutes). 
  • Remove and let sit for at least 10-15 minutes before serving. Serves 8- 10