Celery Root & Apple Gratin

6-8 servings
25 min prep time
1 hr 40 min total time

This holiday season, try this hearty and warming combination of early celeriac and tart granny apples, enriched with decadent crème fraîche. 


2 large (approx 1-1.5 lbs each) celery roots, peeled

2 Granny Smith (or other tart) apples, peeled

8 ounces Gruyère cheese, grated

16 ounces Vermont Creamery Crème Fraîche

2 tablespoons fresh chives, chopped, divided

1 heaping tablespoon whole grain or Dijon mustard

1 tablespoon everything bagel topping, optional

salt and pepper


  • STEP 1

    Preheat oven to 375°F. Butter a 9x13 (or equivalent sized) casserole dish.

  • STEP 2

    Using a mandoline or sharp knife, cut celery root and apples into 1/8-inch thick slices.

  • STEP 3

    In a bowl, stir together crème fraîche, mustard, and 2/3 of the chives (reserving the rest for the top).

  • STEP 4

    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.

  • STEP 5

    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.

Carey Nershi 

Carey Nershi _Image

Carey Nershi 

Reformed picky eater Carey Nershi shares seasonal recipes, baked goods, and beverages on her Instagram page Careynotcarrie . A post-college migration to Vermont awakened Carey’s ties to the farm-to-table culture she experienced as a child in upstate New York, developing her love of from-scratch foods made with local fare and a desire to rethink what it means to be “provincial.”