Celery Root Gratin

This Winter I was obsessed with Celery Root – mostly after making the Celery Root & Mushroom Lasagna Recipe. I roasted it, mashed it, and used it as a replacement for potatoes in a gratin using an old Southern Living recipe which was by far my favorite celery root experiment. It’s almost too warm for this dish but better late than never! Try it while you can:


  • 1/4 cup butter
  • 1/4 cup All-purpose flour
  • 1.5 cups skim milk
  • 1 teaspoon salt
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon white pepper
  • 3 lbs celery root (about 3), peeled and sliced 1/8 inch thick
  • 2 small onions, thinly slices and separated into rings
  • 1.5 cups shredded Cheddar cheese


  • Preheat oven to 350 degrees
  • Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook one minute, stirring constantly
  • Gradually add milk; cook over medium heat; stirring constantly; until thickened and bubbly
  • Stir in salt, nutmeg, and pepper
  • Spoon 1/4 cup white sauce into a 12x8x2 inch baking dish. Top with half of the celery root, onions, 1 cup white sauce, and 3/4 cup cheese. Repeat layers using the remaining celery root, onions, white sauce, and half of the remaining cheese
  • Cover and bake for 40 minutes, until tender. Uncover and sprinkle the top with remaining cheese. Bake for an additional 10 minutes
  • This dish pairs best with chicken and beef and serves 12.
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