7 Creamy Celery Root and Potato Gratin With Herbs Christmas Dinner Recipes

As I consider the holiday table, I’m drawn to the heartwarming comfort of creamy celery root and potato gratin. It combines the smooth texture of potatoes with the unique earthy flavor of celery root, elevated by a mix of aromatic herbs. I’ve discovered seven delightful recipes that each bring something special to the table, from tangy goat cheese to a savory Parmesan crust. Let’s explore how these variations can transform your Christmas dinner…

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Classic Creamy Celery Root and Potato Gratin With Thyme

Classic Creamy Celery Root and Potato Gratin With Thyme is a rich and satisfying dish that combines the earthy flavors of celery root and potatoes, layered in a luscious creamy sauce, and baked to perfection. The hints of thyme add an aromatic touch, making it an ideal side dish for any special occasion or a comforting weeknight dinner.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will ensure that the gratin cooks evenly.
2. Prepare the Vegetables: Peel the celery root and potatoes. Slice them into thin, even rounds (about 1/8 inch thick) to ensure they cook uniformly.
3. Make the Cream Mixture: In a mixing bowl, combine the heavy cream, whole milk, minced garlic, chopped thyme, salt, and black pepper. Whisk together thoroughly to combine. This mixture will provide a rich base for your gratin.
4. Layer the Gratin: Grease a 9×9-inch baking dish (or a similarly sized dish) with butter. Begin layering the sliced celery root and potatoes in the dish. Start with a layer of celery root, followed by a layer of potatoes. Pour a portion of the cream mixture over the layers, then sprinkle some Gruyère cheese on top. Repeat this process until all the vegetables are used, finishing with a layer of the cream mixture and topping with the remaining Gruyère cheese.
5. Add Parmesan: Sprinkle the grated Parmesan cheese over the top of the final layer of cheese. This will create a deliciously golden crust when baked.
6. Bake the Gratin: Cover the dish loosely with aluminum foil and place it in the preheated oven. Bake for 45 minutes. After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the vegetables are tender when pierced with a fork.
7. Let it Rest: Once baked, remove the gratin from the oven and let it sit for about 10-15 minutes before serving. This will allow the layers to settle and make it easier to cut and serve.
8. Serve and Enjoy: Slice the gratin into squares or wedges and serve hot. It pairs beautifully with roasted meats or can be enjoyed on its own as a hearty dish!

Enjoy your Classic Creamy Celery Root and Potato Gratin with Thyme!

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Herbed Celery Root and Potato Gratin With Goat Cheese

Herbed Celery Root and Potato Gratin With Goat Cheese is a delightful twist on the classic gratin, featuring the tangy creaminess of goat cheese and a mix of fresh herbs for a flavorful depth. This dish makes a perfect accompaniment to roast meats or is simply indulgent enough to stand alone as a comforting vegetarian main course.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C).
2. Prepare the Vegetables: Peel the celery root and potatoes. Slice them into thin rounds (about 1/8 inch thick). Uniform slices will help ensure even cooking.
3. Make the Cream Mixture: In a mixing bowl, whisk together the heavy cream, whole milk, minced garlic, chopped rosemary, parsley, thyme, salt, and black pepper until well combined. This creamy mixture will give your gratin a rich flavor.
4. Layer the Gratin: Grease a 9×9-inch baking dish with butter. Start layering the sliced celery root and potatoes in the dish. Begin with a layer of celery root, followed by a layer of potatoes. Pour a portion of the cream mixture over the vegetables and sprinkle some crumbled goat cheese on top. Repeat this layering process until you have used all the vegetables, ensuring the final layer is topped with a portion of the cream mixture and the remaining goat cheese.
5. Add Parmesan: Sprinkle the grated Parmesan cheese evenly over the top of the last layer. This will create a delicious golden crust.
6. Bake the Gratin: Cover the baking dish loosely with aluminum foil and place it in your preheated oven. Bake for 45 minutes. After this time, remove the foil and bake for an additional 15-20 minutes, until the top is golden brown and the vegetables are tender when pierced with a fork.
7. Let it Rest: Once baked, remove the gratin from the oven and let it rest for about 10 minutes before serving. This resting time helps the gratin set and makes it easier to slice and serve. Enjoy this flavorful dish warm!

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Garlic and Rosemary Infused Celery Root and Potato Gratin

Garlic and Rosemary Infused Celery Root and Potato Gratin is an exquisite dish that combines the earthy flavors of celery root and potatoes with the aromatic touch of garlic and fresh rosemary. This gratin serves as a luscious side dish, perfect alongside roasted meats or as a comforting vegetarian option during colder months. The infusion of garlic and rosemary elevates the flavors, providing a warm and inviting aroma that will fill your kitchen.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the gratin.
2. Prepare the Vegetables: Peel the celery root and potatoes. Slice them into uniform rounds, about 1/8 inch thick, to ensure even cooking throughout the dish.
3. Make the Cream Mixture: In a mixing bowl, whisk together the heavy cream, whole milk, minced garlic, chopped rosemary, salt, and black pepper until fully combined. This will create a flavorful base for your gratin.
4. Layer the Gratin: Grease a 9×9-inch baking dish with butter. Begin layering by placing a layer of celery root slices at the bottom, followed by a layer of potato slices. Pour a portion of the cream mixture over the layers, then sprinkle a handful of grated Gruyère cheese on top. Repeat this layering process until all the ingredients are used, finishing with the cream mixture and remaining cheese on the top layer.
5. Sprinkle Parmesan: Evenly sprinkle the grated Parmesan cheese over the top layer of the gratin, which will add a nice, crispy crust when baked.
6. Bake the Gratin: Cover the baking dish loosely with aluminum foil and place it in the preheated oven. Bake for 45 minutes, then remove the foil and continue baking for an additional 15-20 minutes, until the top is golden brown and bubbly, and the vegetables are tender when pierced with a fork.
7. Serve: Once baked, let the gratin sit for a few minutes before serving, allowing the layers to set. Enjoy this delicious garlic and rosemary infused dish as a delightful side or main course.

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Savory Celery Root and Potato Gratin With Parmesan Crust

Savory Celery Root and Potato Gratin With Parmesan Crust is a delightful dish that showcases the natural sweetness of celery root and the comforting heartiness of potatoes, all enveloped in a creamy mixture and topped with a rich, golden Parmesan crust. This gratin is perfect as a side dish for any occasion, bringing warmth and flavor to your dinner table.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that the gratin cooks evenly and develops a perfect crust.
2. Prepare the Vegetables: Begin by peeling the celery root and potatoes. Using a sharp knife, slice both into even rounds approximately 1/8 inch thick. Ensure even slicing for uniform cooking.
3. Prepare the Cream Mixture: In a mixing bowl, combine the heavy cream, whole milk, minced garlic, and thyme. Season with salt and black pepper to taste. Whisk everything together until well blended. This mixture will be the flavorful sauce for the gratin.
4. Layer the Vegetables: Grease a 9×9-inch baking dish with butter to prevent sticking. Begin layering with slices of celery root to cover the bottom of the dish. Follow this with a layer of potato slices. Pour some of the cream mixture over the layer, then sprinkle a portion of the grated Gruyère cheese on top. Repeat this layering process until you have used all the ingredients, making sure to finish with a layer of the cream mixture and the rest of the Gruyère cheese on top.
5. Add the Parmesan: After layering is complete, evenly sprinkle the grated Parmesan cheese over the topmost layer of the gratin. This will create a deliciously crispy crust as it bakes.
6. Bake the Gratin: Cover the baking dish loosely with aluminum foil. Place it in the preheated oven and bake for 45 minutes. After this time, remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and bubbling.
7. Cool and Serve: Once baked, remove the gratin from the oven and let it cool for about 5-10 minutes before serving. This resting period allows the layers to set, making it easier to serve. Enjoy your savory celery root and potato gratin as a perfect accompaniment to your favorite main dishes!

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Creamy Celery Root and Potato Gratin With Fresh Dill

Creamy Celery Root and Potato Gratin With Fresh Dill is a delightful twist on a classic gratin, merging the earthy flavors of celery root with the creaminess of potatoes, all enhanced by the bright, fresh taste of dill. This dish is comforting and decadent, making it a great accompaniment to proteins or a stand-alone vegetarian delight.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure optimal cooking conditions for your gratin.
2. Prepare the Vegetables: Peel the celery root and potatoes. Thinly slice them into even rounds, approximately 1/8 inch thick. Uniform slices allow for even cooking and a better texture.
3. Make the Cream Mixture: In a mixing bowl, whisk together the heavy cream, whole milk, minced garlic, and chopped fresh dill. Season this mixture with salt and black pepper to taste, ensuring that the flavors incorporate well.
4. Layer the Vegetables: Grease a 9×9-inch baking dish with butter. Start by layering the bottom with slices of celery root, followed by a layer of potato slices. Pour some of the cream mixture over this first layer and then sprinkle a portion of the grated mozzarella cheese on top. Repeat the layering process until all ingredients are used, finishing with a layer of the cream mixture and the remaining mozzarella cheese on top.
5. Bake the Gratin: Carefully cover the baking dish with aluminum foil to trap the steam, which will help cook the vegetables through. Place it in the preheated oven and bake for approximately 40 minutes. After this time, remove the foil and continue baking for an additional 20 minutes, or until the top is golden and bubbly.
6. Let It Rest: Once baked, remove the gratin from the oven and let it rest for about 10 minutes before serving. This will help the layers set, making it easier to cut and serve.

Enjoy this creamy and aromatic dish as a side to your favorite meal or as a comforting main course!

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Rustic Celery Root and Potato Gratin With Shallots and Sage

Rustic Celery Root and Potato Gratin With Shallots and Sage is a comforting, hearty dish that combines the earthy sweetness of celery root with the creamy texture of potatoes. Infused with the aromatic flavors of sautéed shallots and fresh sage, this gratin is perfect for a cozy dinner or as a delightful side dish that elevates any meal.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the gratin.
2. Prepare the Vegetables: Peel the celery root and potatoes. Slice them into thin rounds, approximately 1/8 inch thick to ensure they cook evenly.
3. Sauté the Shallots: In a skillet over medium heat, melt 1 tablespoon of butter. Add the sliced shallots and sauté until they are translucent and slightly caramelized, about 5-7 minutes. Stir in the chopped fresh sage and allow it to cook for an additional minute, enhancing the flavor.
4. Make the Cream Mixture: In a mixing bowl, combine the heavy cream, whole milk, salt, and black pepper. Whisk the ingredients together until well blended.
5. Layer the Gratin: Grease a 9×9-inch baking dish with the remaining butter. Begin layering by placing a layer of celery root slices at the bottom. Follow this with a layer of potato slices, then spoon some of the sautéed shallots and sage over the top. Pour a portion of the cream mixture over this layer, and sprinkle some of the grated Gruyère cheese. Repeat these layers until all ingredients are used, finishing with a layer of cream mixture and the remaining Gruyère cheese on top.
6. Bake the Gratin: Cover the baking dish tightly with aluminum foil to trap steam. Place it in the preheated oven and bake for about 40 minutes. After this time, remove the foil and continue baking for another 20-25 minutes, or until the top is golden brown and the gratin is bubbling.
7. Rest and Serve: Once cooked, remove the gratin from the oven and let it rest for about 10 minutes before serving. This will allow the flavors to meld and the dish to set for easier slicing.

Enjoy your Rustic Celery Root and Potato Gratin as a deliciously heartwarming addition to your meal!

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Spicy Celery Root and Potato Gratin With Chili Flakes and Basil

Spicy Celery Root and Potato Gratin With Chili Flakes and Basil is a vibrant twist on the classic gratin. This dish combines the creamy comfort of potatoes and celery root with a kick of heat from chili flakes and the refreshing aroma of fresh basil. Perfect for those who enjoy a bit of spice, this gratin can be served as a main dish or a side that adds excitement to any meal.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it’s hot when the gratin is ready to bake.
2. Prepare the Vegetables: Peel both the celery root and potatoes. Slice them into thin rounds, aiming for about 1/8 inch thick for even cooking.
3. Sauté the Shallots: In a medium skillet over medium heat, melt 1 tablespoon of butter. Add the sliced shallots and sauté them until they become soft and slightly caramelized, which should take around 5-7 minutes. Stir in the chili flakes and allow them to cook for about 1 minute, releasing their flavor.
4. Make the Cream Mixture: In a large mixing bowl, combine the heavy cream, whole milk, salt, black pepper, and half of the chopped fresh basil. Whisk everything together thoroughly until well blended.
5. Layer the Gratin: Grease a 9×9-inch baking dish with the remaining butter. Start layering by placing a layer of celery root slices at the bottom. Follow with a layer of potato slices. Spoon some of the sautéed shallots (with chili flakes) and sprinkle some of the remaining chopped basil on top. Pour in a portion of the cream mixture and then sprinkle with some grated Parmesan cheese. Repeat these layers until all ingredients are used, finishing with a final layer of cream mixture and the remaining Parmesan cheese on top.
6. Bake the Gratin: Cover the baking dish tightly with aluminum foil to keep the moisture in. Place it in the preheated oven and bake for about 40 minutes. After this time, carefully remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and the mixture is bubbly.
7. Rest and Serve: Take the gratin out of the oven and let it rest for about 10 minutes before serving. Garnish with any remaining fresh basil for an extra pop of color and flavor. Enjoy the spicy twist on this classic dish!