Food & Cooking Recipes Main Dish Recipes Casserole Recipes Celeriac Gratin 3.9 (12) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Servings: 6 This dish could be called scalloped celeriac; replace potatoes with celeriac. Ingredients 4 shallots, sliced thin 3 medium bulbs celeriac 2 sprigs fresh thyme 1 cup heavy cream 1 tablespoon Dijon mustard Freshly grated nutmeg Salt and freshly ground black pepper ¾ cup freshly grated Gruyere cheese ¼ cup freshly grated Parmesan cheese Directions Heat oven to 400 degrees. Butter a 1 1/2-quart gratin dish. Scatter shallots over bottom of dish. Trim celeriac by cutting off bottom and top, then cutting off thick outer layer with a sharp knife. Cut into 1/4-inch slices and then julienne. Arrange evenly in gratin dish. Sprinkle thyme leaves over celeriac. In a small bowl, whisk together cream, mustard, nutmeg, and salt and pepper. Pour over celeriac and sprinkle with cheeses. Cover with foil and bake for 20 minutes. Remove foil and continue baking until top is brown and bubbly and cream is thickened and reduced, about 20 more minutes. Let cool for 10 minutes and serve. Cook's Notes Celeriac is also known as celery root. Look for medium-size bulbs that are firm and heavy. Print