| Level: | Easy |
| Total: | 2 hr 10 min |
| Prep: | 40 min |
| Cook: | 1 hr 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 teaspoon chopped fresh thyme
- Unsalted butter, softened, for the baking dish
- 1/2 large celery root (about 1 pound)
- 6 tablespoons extra-virgin olive oil
- 1 pound red bliss potatoes
- 1 large Bartlett pear
- Sea salt and freshly ground pepper
- 3/4 cup heavy cream
- 1 clove garlic, smashed
- 1 cup grated gruyere cheese (about 3 ounces)
- 2/3 cup grated parmesan cheese (about 2 ounces)
Instructions
- Preheat the oven to 375 degrees F. Lightly butter a shallow 2-quart baking dish.
- Line a baking sheet with paper towels. Peel the celery root, then quarter and slice 1/4 inch thick. Heat 2 tablespoons olive oil in a large skillet over medium heat. Working in batches, add the celery root to the skillet in a single layer and cook, turning, until browned, about 10 minutes per batch. Remove with a slotted spoon and drain on the paper towels.
- Meanwhile, peel the potatoes and slice 1/4 inch thick. Add another 2 tablespoons olive oil to the skillet. Working in batches, add the potatoes in a single layer and cook, turning, until browned and tender, about 10 minutes per batch. Remove with a slotted spoon and drain on the paper towels with the celery root.
- Peel the pear, core and slice 1/4 inch thick. Add the remaining 2 tablespoons olive oil to the skillet. Add the pear in a single layer and cook, turning, until browned, about 10 minutes; transfer to the paper towels. Lightly season the celery root, potatoes and pear with salt and pepper.
- Heat the cream and garlic in a saucepan over medium-high heat until just simmering; remove from the heat. Combine the gruyere, parmesan, thyme and 1 teaspoon each salt and pepper in a bowl.
- Spread the celery root in the prepared baking dish. Sprinkle one-third of the cheese mixture on top. Remove the garlic from the cream, then pour one-quarter of the cream over the cheese. Layer the potatoes on top, then sprinkle with another one-third of the cheese mixture; pour another one-quarter of the cream on top. Top with the pear slices and sprinkle with the remaining cheese mixture. Pour the remaining cream over everything.
- Cover the dish with aluminum foil and bake 30 minutes, then uncover and bake until the gratin is bubbly and browned, 5 to 10 more minutes. Let cool 15 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 341 |
| Total Fat | 26 g |
| Saturated Fat | 11 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 8 g |
| Cholesterol | 53 mg |
| Sodium | 455 mg |
Reviews
I made this last Thanksgiving and it was a huge hit. My sister in-law out of state made as well, and she absolutely loved it too! It is a Thanksgiving tradition now.
This dish requires a lot of preparation, but is worth it! I easily doubled the recipe for a large Thanksgiving gathering we hosted. I was only able to take the little bit left on the side of the pan, as it was gobbled up by everyone–of all ages. It was so yummy! It’s also vegetarian and gluten-free. I’ll make it again for Christmas Eve!
I made this twice, once to test it and second time for my dish to bring at Thanksgiving dinner. It was huge hit! A few tips. Make sure pears are not ripe because when you slice them, they will turn in to mush. This dish takes a lot of prep. the second time I made it, I had everything prepped before cooking the celery root and potatoes because then it was just a matter of putting it all together. I wish someone would do a video of this recipe. It was amazing, though, a big crowd pleaser.
This recipe was awesome. The only thing time consuming about it was all of the browning, but if you got two pans going at once you could do it quicker. I made this for Thanksgiving today and for a table of 5 people, each person could only have a VERY small serving. I would DOUBLE at least this recipe and use two pears. I loved this dish, but was very disappointed with the yield.
Loved making this dish even though it’s a bit more time consuming than others, but not hard. It was the hit of the meal! Will need to make a double batch next time.
I thought this was one of the best gratin recipes I’ve ever made. It was very tasty, rich and fabulous. I made it for my husband and a friend of ours, and we all raved about how well it turned out. A few modifications that I will make next time: I’d use about 1/2 to a full cup more veggies. I would probably use the entire celery root and at least two pears. I also broiled it at the end to get a nice bubble on top. Quite easy, very tasty!