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Celery Root & Apple Gratin


6 to 8

prep time:

25 mins

cook time:

1 hour 15 mins

Total time:

1 hour 40 mins




  • 2 large (approx. 1-1.5 pounds 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 chopped fresh chives, divided

  • 1 heaping tablespoon whole grain or Dijon mustard

  • 1 tablespoon everything bagel topping, optional

  • salt and pepper


  1. Heat oven to 375ºF. Butter a 13x9-inch (or equivalent sized) casserole dish.
  2. Using mandoline or sharp knife, cut celery root and apples into 1/8-inch-thick slices.
  3. Stir together crème fraîche, mustard, and 4 teaspoons chives in bowl.
  4. Layer one-third of celery root and apple slices in bottom of prepared casserole, reserving best looking slices for top. Season generously with salt and pepper. Spread one-third of crème fraȋche mixture on top; sprinkle with one-third of cheese. Repeat twice more; top with remaining chives and bagel seasoning, if using.
  5. Cover casserole tightly with foil. Bake 50-60 minutes or until sauce starts to bubble around edges. Remove foil; bake 15-20 minutes or until top is golden brown and celery root is tender when pierced. Let cool 20 minutes before serving.