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Potato and Celery Root Gratin

Vegetarian Gratin Accompaniment Public
Course: Side dish
Preparation time: 0 minutes
Cooking time: 60 minutes
Rest time: 10 minutes
Energy: 208 kcal / serving

Instructions

  • 1.   Preheat the oven to 350 °F
  • 2.   Peel the celery root and potatoes and slice them thinly. Put them in a bowl and mix with oil, salt, and pepper. Toss well with your hands so that the oil coats the slices evenly.
  • 3.   Mix Greek yogurt with vegetable broth, mustard, a pinch of nutmeg, salt, pepper, and half of the cheese.
  • 4.   Place the celery root and potato slices alternately in an ovenproof dish. Pour the yogurt mixture over the vegetables, making sure everything is well coated. Gently shake the dish to level the mixture and rearrange the slices if they move.
  • 5.   Cover with aluminum foil and bake for 20 minutes.
  • 6.   Mix breadcrumbs, the remaining cheese, and a pinch of thyme.
  • 7.   Remove the dish from the oven, remove the foil, and sprinkle the breadcrumb mixture. Return to the oven for another 40 minutes. The surface should be golden brown. Let it rest for 10 minutes before serving.

Ingredients for servings

  • 250 g of celery root
  • 250 g of potato
  • 150 g of Greek yogurt
  • 150 ml of vegetable broth
  • 40 g of grated cheese
  • 2 tablespoon of olive oil
  • 1 tablespoon of chives
  • 1 teaspoon of Dijon mustard
  • ¼ cup of panko breadcrumbs
  • 1 pinch of dried thyme
  • 1 pinch of nutmeg
  • ¼ teaspoon of salt and pepper

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    208 kcal
    10 %
  • Fat
    13,47 g
    19 %
  • of which saturated
    5,28 g
    26 %
  • Carbohydrates
    14,52 g
    6 %
  • of which sugar
    3,06 g
    3 %
  • Protein
    6,51 g
    13 %
  • Fibers
    3,97 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.