Celery Root & Apple Gratin
Servings:
6 to 8
prep time:
25 mins
cook time:
1 hours 15 mins
Total time:
1 hours 40 mins
Ingredients
-
2 large (approx 1-1.5 lbs each) celery roots, peeled
-
2 Granny Smith (or other tart) apples, peeled
-
8 ounces Gruyère cheese, grated
-
Vermont Creamery Crème Fraîche
16 ounces
-
2 tablespoons fresh chives, chopped, divided
-
1 heaping tablespoon whole grain or Dijon mustard
-
1 tablespoon everything bagel topping, optional
-
salt and pepper
Directions
- Preheat oven to 375º
- Butter a 9x13 (or equivalent sized) casserole dish
- Using a mandoline or sharp knife, cut celery root and apples into 1/8-inch thick slices
- In a bowl, stir together crème fraîche, mustard, and 2/3 of the chives (reserving the rest for the top)
- Layer 1/3 of the celery root and apple slices in the bottom of your prepared dish (reserving the nicest looking ones for the top). Season generously with salt and pepper. Spread 1/3 of the crème fraîche mixture on top, then sprinkle with 1/3 of the Gruyère. Repeat two more times, then top with remaining chives and everything bagel seasoning, if using
- Cover dish tightly with foil. Bake for 50-60 minutes, or until the sauce is starting to bubble around the edges. Remove foil and bake for another 15-20 minutes, or until the top is golden brown and the celery root is tender when pierced. Let cool for approximately 20 minutes before serving.
