This celery root and onion gratin recipe delivers on flavour. It’s a decedent side dish that smells delicious and comforting as it bakes. Aside from slicing the celery root, this recipe requires little effort – just mix all the ingredients together, tip into a buttered baking dish, top with Gruyere cheese, and bake. The onion adds to the slight sweetness of the celery root, while the Gruyere adds to its nuttiness.
Celery Root and Onion Gratin Tips:
- It’s very important to let it rest after it comes out of the oven. Cooling slightly will allow the cream to finish thickening.
- It’s easier to mix the celery root and onion mixture with your hands. This will make sure the cream and garlic spread evenly throughout the onions and celery root.
- A pinch of thyme or rosemary would be a nice addition to this recipe.
- Try adding cooked ham or bacon to the mix.
- Because it’s so rich, it would go well with something green such as a salad tossed in a simple vinaigrette or steamed broccoli.
- Take your time slicing the celery root. A sharp knife and patience will make cutting it a breeze.
- A mandolin and a slicing wheel on a food processor is a sure way to slice the onion and celery root quickly.
- Remember, you must use whipping cream (35% cream). If you use a lower fat cream, it will curdle.