Celeriac and Potato Gratin

Celeriac and Potato Gratin, with crispy bacon and smoked Cheddar cheese

Celeriac and Potato Gratin

It’s nearly a week later and I’m only getting around to cooking the Celeriac (celery root) and Potato Gratin, at last. And I’m so glad I did as this was ridiculously tasty. Especially for a recipe that has so few ingredients and very easy to make. I’m still not sure of the celeriac’s aftertaste, though. It’s a bit like fennel – not my favourite.

A little bit of an update: I probably won’t use celeriac in this again. Instead, I’d far prefer it replaced with the same weight of leek, white part only (without onion). Celeriac’s aftertaste just isn’t my thing! Besides, after making this again I purposely kept the celeriac thicker than the potatoes, and they still turned out soppy – if that makes sense. Slightly mushy, I suppose.

Celeriac and Potato Gratin

Celeriac and Potato Gratin

  • Servings: 1 (if doubling the amounts don't add extra vegetable stock cubes until that's tasted)
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INGREDIENTS:

  • olive oil
  • 2 x rashers streaky bacon (per person), pan-fried and broken into bits when cool enough to handle
  • 100ml (0.21 US pt lqd) x water
  • 1/2 x organic very low salt vegetable stock cube
  • 1 x dried bay leaf – optional
  • up to 120g (4.23 oz) x celeriac (weight after peeling), peeled, either sliced quite thinly (about the same or a little thicker than the potatoes – se below) or cubed (add to acidulated water to prevent discolouration)
  • 1/2 x juice of lemon, roll the lemon under palms which helps to extract juice
  • water for the lemon, about a ratio of 3:1
  • 200g (7.05 oz) x round white potatoes (weight after peeling, peeled and sliced crossways into thin discs (about 4 – 5 mm or 2 – 3 tenths of an inch). Place potatoes in cold water to prevent discolouration as they’re being prepped
  • 1/2 x medium onion (about 60g or 2.11 oz in total used), top slice off, peeled and sliced crossways about the same thickness as the potatoes
  • 1 x smallish garlic clove, peeled, trimmed and either crushed or sliced – optional
  • about 30ml (0.06 US pt lqd) x single/light cream, less or more to personal taste
  • about 50g (1.76 oz) x smoked Cheddar cheese with a hint of paprika, sliced, more to personal taste

Measurements within brackets above are approximate only.

INSTRUCTIONS:

  • Pan-fry the bacon in a pan/skillet over moderate heat until nicely golden and crisp on both sides. Take off heat, transfer with a slotted spoon unto kitchen paper/towel. When cool enough to handle either break or chop into small pieces. Within comments below Kiki asked if the bacon goes soggy. Well, if the fat is nicely golden it won’t, or at least it never does for me. If there’s any white fat that will go soggy and taste a tad slimy. I always remove any white fat and discard it. See photo directly below instructions for how my bacon looks before breaking it into pieces.
  • Prep the stock by dissolving the half stock cube in water and put on electric heat No 2 (out of 6). If using a bay leaf add that as well. Once fully dissolved take off heat.
  • Prep the acidulated water by juicing the lemon and pouring that through a sieve into a suitable bowl. As the celeriac is prepped at to the water at once.
  • Have a suitable bowl or container for the potatoes to be able to place those inside and covered with water.
  • Preheat oven to 200°C, 400°F or Gas 6.
  • Using an ovenproof dish (mine is 14cm or 5½ ins in diameter and almost 5cm or 2 ins in depth) place a layer of potatoes on the bottom, then a layer of both celeriac and potatoes and onions (and garlic if using). Keep layering until all are used. For the potatoes on the top drizzle over some olive oil to ensure that they will turn nicely golden. Add enough stock and cream to come up by about 2/3 (don’t fill completely as it can bubble and drip over its edge), dot the top with smoked Cheddar cheese and bake in the oven until the top is nicely golden and the runny sauce is bubbling. Mine took about 45 minutes on the second shelf up using electric to get the stock bubbling and the cheese nicely golden.

.

To pan-fry bacon for stews or gratins the fat should be nicely golden. If there’s any fat that is white, or not fully cooked, cut those out and discard, otherwise they’ll go soggy and taste a tad slimy.

All photographs within (Todas las fotografías dentro de) Kitschnflavours:
All rights reserved (© Todos los derechos reservados) – Copyright © Johnny Hepburn

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30 responses to “Celeriac and Potato Gratin

  1. The photos alone are making me hungry.

  2. Happy Thanksgiving! I LOVE potato gratin! And it’s always fabulous with bacon. :)

    • Same to you! Although I don’t celebrate I do know how big a deal it all is ( I was in Houston, Tx 4 years ago at this time) – and how stressful it can be for some. Yes, I’m loving doing gratins right now as they’re so tasty, comforting and easy to make – hmm, I think I like that last one best!

      • I’m celebrating Thanksgiving in Mexico with my family so it’s not really Thanksgiving in a traditional sense. I’m so glad I don’t have to deal with the cooking. So yay to no stress! :)

        Please keep posting those fabulous recipes of yours. Love to read them!

  3. I’d skip the turkey for that anytime… Just a normal day for me as well tomorrow!

  4. Do I need to mention that I love that this has bacon in it? :-) One question, though: will the bacon stay crispy or will it become soft(er) or even soggy?

    • Glad you mentioned that as I’ll update instructions (and I’ve just taken a photo of my bacon to use). I always pan-fry bacon until the fat is nicely golden, otherwise any fat that’s translucent or not golden enough is ripped off and discarded. That way it stays crisp-ish in stews. It certainly doesn’t go soggy, I’m pleased to say. :)

  5. I’m reading this whilst being hungry, and now I feel ravenous! Thanks for all your recipes!

  6. Hope you had a great Thanksgiving and are in the midst of a great Thanksgiving weekend!

    • Hmm…I don’t actually celebrate Thanksgiving. I just love that you guys do! And I’m loving all of the posts that are in association with. I was fortunate to be in Houston, Tx 4 years ago at this time so, at the very least, I know of the importance of Thanksgiving. Likewise! I’m hoping yours, and yours, are having a great time.

  7. The gratin looks great. You have certainly given the celeriac every chance to make you like it. Using leeks would be delicious, I’m sure.

  8. Looks delicious:) Sorry you and Celeric will not be best friends:) LOL but I love your leek idea with these flavors:) :)

    • It just wasn’t meant to be! :)
      Yes, think I’ll try this with leeks as they’re so tasty at this time of year.
      Hoping your Thanksgiving was everything you had hoped it would be.

      • :) I am a huge fan of leeks:) Thank you for the Thanksgiving wishes:) Thanksgiving turned out marvelous:) And I figured out a way to make mashed potatoes and freeze them:) It was a great break through to have awesome mashed potatoes… and no work that day. So great that I had time to go lie out on the beach in the sun for a few hours while my Old Bay Turkey was cooking:) Now that is something to be thankful for:) LOL

  9. Love potatoes in any form…I’ve never had celeriac…wonder if I’d like it. That bacon looks so good, I want to reach out and savor a bite… :)
    Ah, So you are a chef….look forward to reading your posts…

    Carmen

    • Same here. And glad that I can now get white potatoes for baking/roasting.
      Really tried hard to like celeriac! Even made a soup (within a previous post) and wasn’t sure about that one either. Hope you have better luck with it.
      Only trained as a chef, btw. Have never worked as one, so definitely don’t think of myself as such.

  10. Nice Photos! Love the casserole dish on the black tablecloth.

  11. I’d love to dive into this! YUM!

  12. Pingback: Cheesy, Healthy Two-Potato Gratin | Seattle Foodshed

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