Scalloped Potatoes and Celery Root

By • September 24, 2011 • 14 Comments



Author Notes: We love our scalloped potatoes around here - honestly we love pretty much any potato configuration - so here I decided to mix it up a bit with some celery root which I think adds a nice sort of vegetal note to a traditional dishaargersi

Serves 1 pan of goodness

  • 2 large russet potatoes - I like mine skins on but you can peel them if you want
  • 1 large celery root - this you MUST peel
  • 1/2 cup heavy cream
  • 2 cups buttermilk (full fat is just better)
  • 1 handful of thyme (I go out back with my scissors, grab a handful and snip)
  • 2 large cloves garlic
  • 1/2 cup shredded parmesan cheese
  • 1 cup grated pecorino cheese
  • 1 cup grated fontina
  • salt and pepper
  • butter for the pan
  1. Peel and gently crush the garlic, wash the thyme, and put them in a saucepan with the cream and buttermilk. Bring it to a simmer and then turn off the heat and let it steep while you get the rest ready.
  2. Preheat the oven to 350 and generously butter your pan - I use an oval cast iron and enamel pan but a 9x9 square pyrex is fine too. Whatever you have.
  3. Peel the celery. You need uniform slices of potato and celery root so a mandoline set on 1/8" is perfect, but if you haven't got one just slice the potatoes and celery as thinly and evenly as you can.
  4. Start with potato - layer the bottom of the pan fish scale style so even though you are only putting in one layer, the whole thing is actually two slices thick. Spoon some of the buttermilk over, just enought to wet the potatoes, then season with a pinch of salt and a little pepper.
  5. Now a celery root layer - same thing, overlapping slices, then spoon some buttermilk over, then sprinkle half the parmesan on and a bit more pepper. Repeat this with a potato layer, a celery layer, and then finish with potato.
  6. Bake until the roots are soft - stick a knife in to test - about 40-45 minutes depending on your oven. Now sprinkle the grated cheese over the top and put it back in the oven to melt and turn golden brown. Cool until it is sub-nuclear before serving - 10 or 15 minutes.
Jump to Comments (14)

Tags: potatoes and buttermilk invite a celery root over and have a party

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almost 3 years ago lapadia

Rich, creamy and delicious!!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Fabulous combination. And just this weekend I found fresh pecorino at Costco!

036

almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

SCORE! :-)

Dscn3274

almost 3 years ago inpatskitchen

Oh I love all that cheese and celery root is my new favorite veggie!!

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Gorgeous photo for a gorgeous recipe! Nicely done all around, aargersi.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Delicious!! love it all and the photo and pan is so beautiful.

036

almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

It's super easy to clean too! And lots cheaper than LeCruset. And green :-)

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Love green who makes it. Just beautiful, so is the recipe but that pan is wonderful.

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I just blew up the photo is it Lodge? I love lodge I have their cast iron but had no idea they made a beautiful green.

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almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Yes Lodge! Love their stuff! http://www.amazon.com/Lodge...

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almost 3 years ago EmilyC

Oh...looks delicious! What kind of pan is that? Love the green!

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almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

It's Lodge. I LOVE that pan! I got it online

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almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

wow, delicious and gorgeous!!

Me

almost 3 years ago wssmom

Cream + cheese + butter + potatoes + celeriac = YUM!!