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Le Chaudron recipe
Gratin de céleri-rave
Creamy celery root gratin
⏱ 60 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1.2 kg (2.6 lb)celery root
500 ml (2 cups)thick crème fraîche
300 ml (1¼ cups)whole milk
150 g (5 oz)grated Gruyère
60 g (2 oz)grated Parmesan
4 clovesgarlic
60 g (2 oz)unsalted butter
1 pinchnutmeg
2 sprigsfresh thyme
1 tspfine salt
1 tspfreshly ground pepper
- 1.2 kg (2.6 lb) celery root
- 500 ml (2 cups) thick crème fraîche
- 300 ml (1¼ cups) whole milk
- 150 g (5 oz) grated Gruyère
- 60 g (2 oz) grated Parmesan
- 4 cloves garlic
- 60 g (2 oz) unsalted butter
- 1 pinch nutmeg
- 2 sprigs fresh thyme
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 170 °C (340 °F) fan. Carefully peel the 1.2 kg (2.6 lb) of celery root with a sharp knife — take your time to remove all the tough skin.
- Slice the celery root 3 mm (⅛ in) thick on a mandoline so it cooks evenly and turns meltingly soft.
- Drop the slices straight into a bowl of cold lemon water so they don’t darken.
- Remove the germ from the 4 garlic cloves and crush them. Rub the inside of the large gratin dish with 2 halved cloves, then butter it generously with half the soft unsalted butter.
- In the medium saucepan, combine the thick crème fraîche, whole milk, remaining garlic, thyme leaves, salt, pepper and the pinch of nutmeg. Bring to a gentle simmer over medium heat, stirring.
- Drain the slices well and pat dry with a clean towel so they don’t water down the cream.
- Layer the slices neatly in the buttered dish, overlapping.
- Pour the hot cream over, pressing the slices down so they’re submerged. Sprinkle with the grated Gruyère and Parmesan and dot with the rest of the butter. Bake for 1 hr 15 min at 170 °C (340 °F) until golden and tender.
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