Celeriac and Parmesan gratin is comfort food with a touch of fancy

We may earn a commission if you make a purchase through one of our links.

Celeriac, also known as celery root, is a versatile root vegetable that looks like a turnip, but (perhaps unsurprisingly) has a subtle celery flavor. It can be a great lower calorie substitute for potatoes, though in the case of this recipe for a unique gratin, those potatoes aren’t going anywhere.

If you like celeriac, we recommend making extra of the delicious puree—it can be used for more than just this gratin. I like it spread on sourdough toast with a fried egg and pickled onions. It’s good to have in the fridge.

Can’t find celeriac at your local grocery store? Carrots, turnips or even butternut squash would all make great substitutes in the puree. Add a pinch of celery seed to retain the celery flavor.

How to make Celeriac and Parmesan Gratin

This recipe consists of two preparations: the celeriac puree and the gratin. The celeriac puree can be made in advance to save time.

For the celeriac puree, place a saucepan over medium heat and combine vegetables, milk and spices. Cover and bring to a simmer, taking care not to boil the mixture. Once fork-tender, blend with an immersion blender. Slowly add in the diced butter, 10 oucnes of the cheese, and the lemon zest. Blend until a smooth puree forms. Season with salt and pepper, then let cool in the refrigerator.

To make the gratin, preheat the oven to 375 degrees, then peel and soak your potatoes in water. Grease a 9-by-13 baking dish with butter. Use a mandoline to slice your potatoes into even pieces and arrange them, overlapping slightly, until the bottom of the dish is covered. Spoon on a thin layer of celeriac puree. Repeat these layers and top with Parmesan cheese. Bake until tender and cheese is golden brown.

Pro tip: You can finish this with your broiler to get a crispier top if you like, just be careful not to burn it.

A version of this story originally published in the Sacramento Bee.