French Potato and Celeriac Gratin with Alpine Cheese
Tender slices of potato and aromatic celeriac melt together in a savory thyme-cream sauce under a golden-brown crust of hearty alpine cheese.
- Total time50 min
- servings4
- DifficultyEasy
- Per portion550 kcal
Ingredients
for 4 servings
- 600 g Potatoes (predominantly waxy)
- 400 g Celeriac
- 1 Yellow onion
- 2 Garlic cloves
- 20 g Butter
- 250 ml Heavy cream
- 150 ml Vegetable broth
- 150 g Alpine cheese
- 5 g Fresh thyme
- 1 pinch Nutmeg
- Salt, to taste
- Black pepper, to taste
Preparation
Preheat the oven to 200 °C top/bottom heat (180 °C convection) and grease a medium baking dish with a little butter.
Cut the peeled potatoes and trimmed celeriac into slices about 3 mm thin using a sharp knife or a mandoline.
Melt the remaining butter in a large pot over medium heat and sauté the onion half-rings together with the garlic and half of the thyme for about 3 minutes until translucent.
⏱ 3 min
Pour the heavy cream and vegetable broth into the pot, season generously with salt, pepper, and nutmeg, add the potato and celeriac slices, and let everything simmer gently for 10 minutes, stirring occasionally.
⏱ 10 min
Transfer the pre-cooked vegetables along with the creamy liquid evenly into the prepared baking dish and sprinkle the grated alpine cheese over top.
Bake the gratin on the middle rack for about 25 minutes until the cheese crust is golden brown and the vegetables yield softly when pierced, then sprinkle with the remaining thyme before serving.
⏱ 25 min
Nutrition · Per portion
| kcal | 550 kcal |
|---|---|
| Protein | 17.3 g |
| Carbohydrates | 33.5 g |
| Sugars | 7.3 g |
| Fat | 36.6 g |
| Fiber | 7.2 g |
| Salt | 0.8 g |
Calculated from the ingredients with the German nutrient database BLS 4.0 by the Max Rubner Institute.
Allergens: Milk, Celery
