Celery Root Casserole
Elevate your side dish game with this creamy and decadent Celery Root Casserole, a perfect harmony of earthy celeriac, tender potatoes, and indulgent layers of Gruyère and Parmesan cheeses. This comforting recipe is brought to life with a luxurious garlic-infused cream sauce, a sprinkle of fresh thyme, and a golden, crispy breadcrumb topping that adds delightful texture. Ideal for holiday gatherings or as an elegant everyday dinner companion, this casserole is baked to perfection in under an hour. Packed with wholesome flavors and aromas, it’s a delicious way to transform humble root vegetables into a show-stopping dish.
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Recipe Information
Ingredients
- 2 medium-sized bulbs Celery root (celeriac)
- 2 medium-sized Potatoes
- 3 tablespoons Unsalted butter
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 2 cloves Garlic
- 1 tablespoon Fresh thyme
- 0.5 cup Parmesan cheese, grated
- 1 cup Gruyère cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch casserole dish with a bit of butter or olive oil.
Peel the celery root and potatoes. Slice them thinly, about 1/8 inch thick, using a mandoline slicer or a sharp knife.
In a small saucepan, melt the butter over medium heat. Add minced garlic and cook for about 30 seconds until fragrant but not browned.
Stir in the heavy cream, milk, thyme, salt, and black pepper. Heat gently until warm, then remove from heat.
Layer half the sliced celery root and potato in the prepared casserole dish, slightly overlapping the slices. Sprinkle with half the Parmesan and Gruyère cheeses.
Pour half of the cream mixture over the layer. Repeat with the remaining celery root and potatoes, cheeses, and cream mixture.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Meanwhile, mix the breadcrumbs with 1 tablespoon of olive oil in a small bowl until evenly coated.
After 40 minutes, remove the foil from the casserole dish. Sprinkle the breadcrumb mixture evenly over the casserole.
Return the casserole to the oven and bake uncovered for an additional 10 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh thyme if desired.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 831 mg | 36% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.6 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 352 mg | 27% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 775 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
