Monday, February 3, 2020

RECIPE: Celeriac Gratin (baked with cheese and onions)

We won't have celeriac in the farm store much longer so I've been taking advantage of the last few roots.  When I found some raclette cheese leftover from New Year's Eve I decided to make Celeriac Gratin.  My husband's reaction was that, "If you don't like celeriac, you could stomach this; if you like celeriac, you'll like this; and if you love celeriac you will LOVE this!"

It reheats well.


Celeriac Gratin
Serves 4 (can be scaled up)

  • 3 medium celeriac roots, cleaned and sliced 3/8" thick
  • 2 cups melting cheese, chopped or grated (Montasio would be a good replacement for raclette)
  • 1 small onion sliced very thin (I used white, you can use red for a little color)
  • salt and cayenne to taste

Preheat over to 350F. 

In a saute pan, cover the celeriac slices with water and simmer until soft.

In a small baking dish, make 3 layers, covering each layer with a few onion slices, salt and pepper to taste, and 1/3 of the cheese.

Bake at 350 until the cheese is browned and bubbly, about 30 minutes.

I reheated it the next day for 30 minutes at 300F and added additional cayenne.



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