With more people nowadays having to work for long hours, they hardly have time to indulge themselves in cooking for long hours. If you are looking for a quick dinner recipe that will be perfect for your weeknights, then we present it here for you. Check out the Celery Root, Potato and Pear Gratin recipe as it is sure to delight all your taste buds and exceed your culinary expectations. So go ahead and indulge yourself in this quick dinner recipe and we are sure it will be a memorable experience for you.

Celery Root, Potato and Pear Gratin - ingredients

You will need:

  • 1 smashed clove garlic
  • 3/4 cup of heavy cream
  • One large Bartlett pear
  • 1 pound of red bliss potatoes
  • 1 teaspoon of chopped fresh thyme
  • 6 tablespoons of extra-virgin olive oil
  • Freshly grounded pepper and sea salt
  • Softened unsalted butter for baking dish
  • 1/2 large celery root (i.e. about 1 pound)
  • 1 cup of grated Gruyere cheese (i.e. about 3 ounces)
  • 2/3 cup of grated parmesan cheese (i.e. about 2 ounces)

Celery Root, Potato and Pear Gratin - recipe

How to prepare:

Preheat oven to about 375° F. Apply butter lightly to a shallow 2 quart baking dish. Line the baking sheet with the paper towels. Quarter and slice the celery root 1/4 inch thick. Pour 2 tablespoons of olive oil in pan and heat it. Cook the celery roots in the oil in small batches for about 10 minutes until they take on a brown hue. Then remove with slotted spoon and get rid of excess oil on paper towels. Next, cook the potatoes in the same way as long as they get brown and tender. Do the same with the pear as well. Season the celery roots, pear and potatoes lightly with pepper and salt.

Now heat the garlic and cream in a saucepan as long as they simmer and then remove them from the heat. Mix the gruyere cheese, thyme, parmesan with some pepper and salt. Spread celery roots in the baking dish that you prepared. Sprinkle a third of cheese mixture on the top. Get rid of the garlic from cream and pour a quarter of cream over cheese. Put the potatoes in layers on the top and then sprinkle some more cheese mixture on it. Then pour another single quarter of cream on the top. Put some pear slices above the whole thing and then sprinkle some of the cheese mixture that has been left over. Finally, pour the last portions of the cream over the rest of the dish. Now cover the dish by using an aluminum foil and bake the whole thing for about 30 minutes. After that, uncover the dish and bake it again for about 5 to 10 additional minutes until the gratin looks all brown and bubbly. Take it out of the oven and let it cool for about 15 minutes before finally serving.
Celery Root, Potato and Pear Gratin