Celeriac and Apple Gratin
When a root vegetable meets the fruit that changes everything for a gratin that wins over even the skeptics
- Prep time: 25 minutes
- Cook time: 50 minutes
What makes this gratin so brilliant is that it breaks all the rules of a classic gratin. The apples bring an unexpected sweet touch that softens the celeriac's bold character without masking it. The result: a dish that surprises, comforts, and has that absolutely irresistible autumn-winter vibe.
Ingredients
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celeriac
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boskoop apples
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cream
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milk
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clove of garlic
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gruyère cheese
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butter
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thyme
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nutmeg
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lemon juice
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noix
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honey
Recipe steps
Prepare the vegetables and fruit
Peel the celeriac generously to remove all the thick skin – don’t be afraid to take off a good layer. Cut it into thin slices (about 3 mm) using a mandoline if you have one, otherwise use a knife and take your time. Immediately drop the slices into a bowl of lemon water to prevent browning. Peel the apples, remove the cores, and cut them into slices of the same thickness.
Prepare the gratin base
In a saucepan, heat the cream and milk with the crushed garlic, thyme, nutmeg, salt, and pepper. Bring just to a simmer, then remove from heat and let it infuse for 5 minutes. Remove the garlic if you prefer a milder flavor.
Assemble the gratin
Preheat the oven to 180°C (350°F). Generously butter a gratin dish. Drain the celeriac slices well. Alternate layers of celeriac and apples, overlapping them slightly like roof tiles, seasoning with salt and pepper between each layer. Pour the cream-milk mixture as you go to soak everything well. Finish with a layer of celeriac. Sprinkle with grated Comté cheese and dot with a few knobs of butter on top.
Bake
Cover the dish with aluminum foil and bake for 40 minutes. Then remove the foil and continue baking for 10-15 minutes until the top is beautifully golden. The celeriac should be tender when pierced with a knife.
Finish
If you enjoy sweet-savory combinations, drizzle a light touch of honey and scatter some crushed walnuts over the still-warm gratin. Let it rest for 5 minutes before serving so the flavors can meld together.
Tips and variations
- To save time and prevent the celeriac from browning while you slice it, prepare your bowl of lemon water before you start peeling. And if you find the celeriac flavor too strong, increase the proportion of apples – one layer of celeriac for every two layers of apples works beautifully too.
Anti-waste tips
Celeriac peels don’t belong in the trash Keep the clean peels and make a quick broth. Toss them in a pot of water with an onion, a carrot, some pepper, and bay leaves. Let it simmer for 30 minutes, strain, and you’ve got a fragrant broth for your soups or risottos. You can also dry them in a low oven and blend into a powder to season your dishes.
Apple cores? Off to make homemade vinegar Don’t throw away apple cores and peels. Put them in a jar with water and a bit of sugar, cover with a cloth, and let them ferment for 2-3 weeks. You’ll get homemade apple cider vinegar that’s perfect for your vinaigrettes. Strain and store in a bottle.
Celeriac going soft in the fridge If your celeriac is starting to lose its firmness, no worries: this gratin is actually perfect for rescuing it. Even slightly softened, it’ll be delicious once cooked. You can also turn it into a purée blended with potatoes and a bit of butter.
