Potato & Celery Root Gratin with Leeks
Potato & Celery Root Gratin with Leeks is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Heat cream, garlic, and thyme sprig in a medium saucepan just until bubbles begin to form around edge of pan.
Remove from heat; set aside to steep.
Melt 1 tablespoon butter in a medium skillet over medium heat.
Add leeks; season with salt and cook, stirring often, until tender (do not brown), 10-12 minutes.
Transfer to a small bowl and set aside.
Butter a 3-quart gratin dish with remaining 1 tablespoon butter.
Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish.
Cover with 1/3 of leeks, then 1/3 of Gruyère.
Sprinkle with salt, pepper, and 1 teaspoon thyme leaves.
Repeat layers twice more.
Strain cream mixture into a medium pitcher and pour over vegetables.
Set gratin dish on a large rimmed baking sheet and cover tightly with foil.
Bake for 1 hour.
Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25-30 minutes.
DO AHEAD: Can be made 2 hours ahead.
Let stand at room temperature.
Tent with foil and rewarm in a 300° oven until hot, about 20 minutes.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.