Celeriac gratin

By Vijaya Selvaraju
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Use your over-ripe celeriac to make this delicious gratin. 



  • 2 large celeriac, peeled and sliced thinly
  • 3 shallots, thinly sliced
  • 2 sprigs thyme
  • 1 cup heavy cream
  • 1/2 teaspoon ground yellow mustard
  • 1/8 teaspoon grated nutmeg
  • 3/4 cup gruyere cheese
  • 1/2 cup parmesan cheese
  • Salt and black pepper to taste


  1. Heat oven to 400 degrees.
  2. In a ceramic baking dish, toss together celeriac, shallots, thyme, cream, mustard, nutmeg, half the cheese, and salt and pepper to taste. Arrange in one even layer and top with remaining cheese.
  3. Cover with aluminum foil and bake for 40-45 minutes until golden on top, and cream has thickened.
  4. Allow to sit at room temperature for ten minutes to set, before serving.


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