Jump to Recipe

Celery Root & Apple Gratin


6 to 8

prep time:

25 mins

cook time:

1 hours 15 mins

Total time:

1 hours 40 mins




  • 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


  1. Preheat oven to 375º
  2. Butter a 9x13 (or equivalent sized) casserole dish
  3. Using a mandoline or sharp knife, cut celery root and apples into 1/8-inch thick slices
  4. In a bowl, stir together crème fraîche, mustard, and 2/3 of the chives (reserving the rest for the top)
  5. 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
  6. 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.