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Cooking + Entertaining

Celeriac gratin: the recipe for a rich and creamy side dish

Celeriac gratin: the recipe for a rich and creamy side dish

He grated celeriac it’s a outline rich and unctuous, to be prepared in the oven and ideal to accompany meat dishes, fresh cheeses or egg omelettes. You can also enjoy it as single dish light and nutritious vegetarian, to complete with a few slices of toast, for a quick lunch or dinner.

It is a dish with a particular taste, a whimsical way to cook this lumpy root with white pulp and a flavor close to that of celery, but more delicate, too often underestimated. In our recipe, the celeriac is blanched for a few minutes in boiling water, after being peeled and cut into slices, then enriched with béchamel and sprinkled with grated parmesan and breadcrumbs.

The end result is a perfectly au gratin side dish, creamy in the center and on the sides. crispy crust, which will conquer young and old. For an even richer and more stringy version, add a few slices of scamorza or smoked provola, then continue cooking under the broiler until the cheese is melted: it will be irresistible.

Find out how to make a celeriac gratin by following the step-by-step procedure and advice. Also try the capricciosa salad and the cream of celeriac.

How to prepare grated celeriac

Prepare the béchamel and set aside. Wash the celeriac and cut it in half 1.

Remove the skin 2.

Then cut it into not too thick slices, about 1 cm 3.

Blanch them in a saucepan with lightly salted water for 5 minutes 4.

Drain the celeriac and collect it in a bowl 5.

Pour a first layer of bechamel in the bottom of a baking dish 6.

Arrange the celeriac slices, overlapping them slightly 7.

Sprinkle with grated parmesan 8.

Sprinkle with breadcrumbs 9.

Continue with creating the layers, until the ingredients are finished. Finish with the breadcrumbs, spread a few tufts of butter on top ten and bake in a preheated oven at 180°C for about 20 minutes, or in any case until golden brown.

Once ready, take the celeriac out of the oven and sprinkle it with a pepper mill 11.

The grated celeriac is ready to eat 12.


If you wish, you can flavor the breadcrumbs with finely chopped anchovies, capers and olives, or add the aromatic herbs and your favorite spices.

For a preparation faster, you can remove the béchamel: cut the celeriac into slices and arrange them on a lightly greased baking sheet. Season with chopped garlic and rosemary, add a drizzle of extra virgin olive oil and a pinch of salt, then cook at 180°C for about half an hour. Almost at the end of cooking, sprinkle with grated cheese and brown for another 5 minutes. seasoned.

For a stronger taste, you can enrich the béchamel, once cooked, with a spoonful of grain mustard. For a vegan variant, you can replace the classic béchamel with a béchamel made with vegetable milk and extra virgin olive oil.


You can keep the celery au gratin in the refrigerator up to a maximum 2 dayscovered with plastic wrap or inside an airtight container.

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