| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 2 pounds Yukon gold potatoes, scrubbed
- 2 pounds celery root
- 3 ounces (6 tablespoons) butter, thinly sliced, plus additional for buttering the casserole dish
- Sea salt
- 1 cup grated Beaufort cheese
- 4 ounces heavy cream
Instructions
- Preheat the oven to 375 degrees F.
- Slice the potatoes into 1/4-inch-thick rounds. Peel the celery root and cut into 1/4-inch-thick slices to resemble the potatoes.
- Butter a heavy oval casserole dish. Layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. Sprinkle with sea salt. Top with a layer of half of the cheese. Repeat with the remaining potato and celery root. Top with the cream and then the remaining cheese.
- Bake until deep golden brown, about 1 hour.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 324 |
| Total Fat | 19 g |
| Saturated Fat | 12 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 61 mg |
| Sodium | 623 mg |
Reviews
Have made this a few times now and it is so decadent and delicious. Had a hard time finding celery root so made it without it the first time and was still amazing.
The printed recipe is WRONG based on the video and it doesn’t work (I tried it). According to the video it’s 1-1/2 cups of cream (not 4 oz.) and the dish should be covered while baking (at least for 45 minutes). We followed the recipe for Xmas dinner; it looked wrong while baking and tasted horrible. I can’t believe this hasn’t been corrected. Will try again based on the video.
OMG This is so easy and so good!!!!!!! I made this along time ago and forgot to write a review. Since than Ive made it many times. When Jonathan is on Guys show I wait for his recipes. Thanks.
Can this be frozen after cooked or before cooked
After seeing this made by Jonathan Waxman, I had to try it. It did not disappoint. The recipe is straight forward and I made no changes. My struggle was finding the Beaufort cheese. Luckily our specialty grocery store had just received a small stock of Beaufort for the holidays. You can also find it online. Gruyere is a good sub if not available. I had never cooked with celery root before. I loved the contrast with the Yukon gold potatoes. I will be making this again! Thank you Chef Waxman.