Celeriac & Leek Gratin with Gruyère
Creamy, delicate and wonderfully comforting. Celeriac has a subtle earthy flavor that pairs beautifully with sweet leeks and nutty Gruyère.
Servings: 6
Calories: 275kcal
Ingredients
- 1 medium celeriac about 1¼ lb, peeled and thinly sliced
- 2 medium leeks white and light green parts only, cleaned and sliced
- 1 tablespoon unsalted butter
- 1 garlic clove minced
- ¾ cup heavy cream
- ½ cup whole milk
- ¾ cup freshly grated Gruyère divided
- ½ teaspoon fresh thyme leaves
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 2 tablespoons finely grated Parmesan
Instructions
- Preheat oven to 375°F. Butter a medium baking dish.
- Melt butter in a skillet over medium-low heat. Add leeks and cook gently for 8–10 minutes until soft and sweet, but not browned. Add garlic and cook another 30 seconds.
- In a small saucepan, combine cream, milk, thyme, nutmeg, salt and pepper. Warm gently; do not boil.
- Arrange half the celeriac slices in the baking dish, slightly overlapping. Add half the leeks and sprinkle with half the Gruyère.
- Repeat with the remaining celeriac, leeks and cheese.
- Pour the warm cream mixture evenly over the vegetables. Sprinkle Parmesan over the top.
- Cover loosely with foil and bake for 30 minutes. Remove foil and bake another 15–20 minutes until golden and tender when pierced with a knife.
- Rest for 10 minutes before serving.
Make ahead: Assemble up to one day ahead, refrigerate covered, and allow extra baking time if going into the oven cold.
Notes
Estimated nutrition per serving:
Calories 275 · Protein 10 g · Carbohydrates 19 g · Fat 18 g · Fiber 3 g
CLB's little tip: Slice the celeriac quite thinly and evenly (about ⅛ inch). This makes all the difference in achieving a tender, creamy gratin.