Scalloped Celeriac & Potatoes


  • Winter


Butter for greasing the baking dish

1lb each celeriac & potatoes, peeled, halved, sliced ~1/8" thick

1-2 onions or leeks, sliced thinly

salt & freshly ground black pepper to taste

1c grated Gruyere or domestic Siss cheese, divided

1/2t dried hyme

2c chicken or veg stock

2T butter


Preheat oven to 350F. Greast a 2 qt baking dish with butter

Place the celeriac, onions/leeks & potatoes in alternating layers in the baking dish, seasoning every few layers with salt & pepper. At about the 1/2 way point, add 1/3 c cheese in an even layer; sprinkle with the thye. Continue with the vegetable layers until all are used up (leave some space at the top of the dish for the liquid to boil)

Pour the stock over, dot with butter, cover with foil, and bake 45 mins. Remove foil & bake 15 mins more. Sprinkle with remaining 2/3c cheese, add serveral grindings of pepper, and bake until the cheese turns golden (~15 mins more)

Let stand 10 mins before serving.