Cast Iron

Scalloped Potatoes and Celery Root

September 24, 2011
1 Ratings
  • Serves 1 pan of goodness
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 dish —aargersi

What You'll Need
  • 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.

See what other Food52ers are saying.

  • lapadia
  • boulangere
  • inpatskitchen
  • hardlikearmour
  • EmilyC

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

9 Reviews

lapadia September 28, 2011
Rich, creamy and delicious!!
boulangere September 24, 2011
Fabulous combination. And just this weekend I found fresh pecorino at Costco!
aargersi September 25, 2011
SCORE! :-)
inpatskitchen September 24, 2011
Oh I love all that cheese and celery root is my new favorite veggie!!
hardlikearmour September 24, 2011
Gorgeous photo for a gorgeous recipe! Nicely done all around, aargersi.
EmilyC September 24, 2011
Oh...looks delicious! What kind of pan is that? Love the green!
aargersi September 24, 2011
It's Lodge. I LOVE that pan! I got it online
drbabs September 24, 2011
wow, delicious and gorgeous!!
wssmom September 24, 2011
Cream + cheese + butter + potatoes + celeriac = YUM!!