This is a more of a technique guide then a detailed recipe and can easily be changed up using any root vegetable.  Below is a list of ingredients used and a description of how to put them together. This is the basic formula I’ve followed for years when making gratins.  The cheese and herbs can be changed seasonally or as desired.

Unsalted butter

Celery root, peeled and sliced 1/8th inch thick

Carrots, peeled and sliced lengthways 1/8th inch thick

Pecorino Romano or parmesan cheese, finely grated

Heavy whipping cream

Salt and fresh ground black pepper

Herb mix:

Fresh rosemary leaves, finely chopped (1part)

Fresh sage leaves, finely chopped (1 part)

Italian parsley leaves, finely chopped (3 parts)

Pre-heat oven to 350 degrees

Combine the chopped herbs together.

Slice the celery root and carrots carefully with a mandolin for even thickness.

Lightly rub the bottom and sides of a 2” deep casserole dish with unsalted butter and sprinkle the bottom with salt and pepper.  Start by placing overlapping slices of celery root over the bottom of the pan and top the celery root with carefully placed slices of carrot.  Sprinkle lightly with herb mix, cheese, and salt and pepper. 

Repeat this process until the dish is ¾ full.  Pour the heavy cream over the layered vegetables until it comes about 2/3 of the way up the sides of the dish.  Sprinkle the top lightly with cheese, salt and pepper.  Cover with foil and bake until the vegetables are tender (approximately 30 minutes) and remove foil to finish cooking and brown the top layer.  More cheese can be added at this point if desired.   Remove from the oven and sprinkle lightly with herbs and serve. 

Chef Vicky McCaffree

Seattle Culinary Academy