Potato-and-Celeriac Gratin

Cooking Light
7 servings (serving size: 1 cup)


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Cooking spray
2 garlic cloves, halved
1 small celeriac (celery root), peeled (about 1 1/2 pounds)
2 pounds Yukon gold or red potatoes, peeled and cut into 1/4-inch-thick slices
4 thyme sprigs, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups 1% low-fat milk
1 cup (4 ounces) grated Gruyère cheese, divided


Preheat oven to 350°.

Rub the sides and the bottom of an 11 x 7-inch baking dish coated with cooking spray with garlic halves. Crush garlic halves; set aside.

Cut celeriac into 1/4-inch-thick slices; cut slices into quarters to measure 2 cups, reserving remaining celeriac for another use. Place 2 cups celeriac, potatoes, and 3 thyme sprigs in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are tender; drain and discard thyme.

While the potatoes are cooking, combine flour, salt, and pepper in a small saucepan; gradually add milk, stirring with a whisk. Stir in crushed garlic and 1 thyme sprig. Place the pan over medium heat, and cook until thick (about 10 minutes), stirring constantly with a whisk. Remove from heat; stir in 3/4 cup cheese.

Arrange potatoes and celeriac in baking dish; pour sauce over vegetables. Sprinkle with 1/4 cup cheese. Bake at 350° for 30 minutes or until lightly browned. Discard thyme.

Created date

October 2003

Nutritional Information

Calories 240
Caloriesfromfat 24 %
Fat 6.3 g
Satfat 3.6 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 10.4 g
Carbohydrate 35.4 g
Fiber 2.4 g
Cholesterol 21 mg
Iron 0.9 mg
Sodium 295 mg
Calcium 272 mg