Turn on the Oven, it’s Celery Root, Pear, Potato Gratin Time
Grab a casserole dish, we're making gratin
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Autumn baking isn’t just for pies and cookies. Sure, apple pies and gingersnaps might get to have all the fun but savory, comfort food classics can get in on the fall baking game too. This potato gratin is a perfect excuse to dust off your favorite baking dish or casserole pan and start pre-heating the oven. The classic one two seasoning punch of nutmeg and thyme works its magic with the oven-baked flavors of your favorite root vegetables while the subtle sweetness of pear keeps things bright, lively, and fun for such traditionally heavy dish. It’s just the kind of showstopper that can brighten up a weekday dinner if you’re feeling fancy but is just the right kind of gastronomic flex to bust out at your next dinner party.
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Celery Root, Pear, and Potato Gratin
- Olive oil cooking spray
- 1 tbsp olive oil
- 1 leek, white and light green parts only, thinly sliced
- 2 cloves garlic, minced
- 1 12-oz can evaporated milk or evaporated coconut milk
- 1 tbsp chopped fresh thyme leaves
- 1/4 tsp ground nutmeg
- Sea salt and fresh ground black pepper, to taste
- 1 celery root (about 1 1/2 lb), peeled and sliced 1/8-inch thick
- 2 yellow-fleshed potatoes (about 1/2 lb each), peeled and sliced 1/8-inch thick
- 2 firm ripe pears (about 1/2 lb each), peeled, cored, and sliced crosswise into 1/8-inch-thick rounds
- 1/4 cup grated vegetarian parmesan or plant-based parmesan-style cheese
- Preheat oven to 375°F. Mist an 8 x 10-inch baking dish with cooking spray.
- In a medium saucepan on medium, heat oil; add leeks and garlic and cook, stirring occasionally, until softened, about 5 minutes. Stir in milk, thyme, nutmeg, salt and pepper, and bring to a boil (still on medium). Remove from heat.
- Reserving most of milk mixture, line base of dish with leeks using a slotted spoon. Arrange alternating slices of celery root, potatoes and pears, starting with edges of dish then filling center with slices to fit.
- Pour milk mixture evenly over top. Loosely cover with foil and bake for 1 hour.
- Remove cover, sprinkle with cheese and continue baking until tender and golden brown, 20 to 30 minutes more. Let stand for 5 minutes before serving.
- Serving Size 1/6 of gratin
- Calories 268
- Carbohydrate Content 41 g
- Cholesterol Content 21 mg
- Fat Content 9 g
- Fiber Content 5 g
- Protein Content 9 g
- Saturated Fat Content 4 g
- Sodium Content 262 mg
- Sugar Content 16 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g