Recipe: Apple Celery Root Gratin

Fall recipes always seem so comforting. And this Apple Celery Root Gratin is no exception.

This recipe is easy to make ahead so it is perfect for a weeknight meal, entertaining and even on your holiday table. Sweet apples, salty bacon, savory celery root, creamy gouda and crunchy panko all combine to make what is soon to be a family favorite. If you haven’t tried cooking with celery root, this rustic fall recipe is great for all you first-timers. Serve with pork tenderloin, burgers or any other dish that you would normally serve up cheesy potatoes. Enjoy!

Villeroy & Boch Bakeware — Served in Villeroy & Boch CeramicPlus Bakeware. Beautiful to serve. Easy to clean.

1199-1 — Celery root has the texture of a turnip or potato, making it perfect for soups, purees and for roasting. Simply peel off the rough exterior and prepare like any other root vegetable. Celery root is readily available in most grocery stores.

Villeroy & Boch Old Luxembourg Dinnerware — Served in Old Luxembourg Dinnerware. A pattern that is over 250 years old! Talk about standing the test of time!

Recipe: Apple Celery Root Gratin

Ingredients

8 slices bacon
1 small onion (or 2 shallots) chopped
1 cup Panko breadcrumbs
3 celery roots
3 Honey Crisp apples (or Jonagold)
1 2/3 cup heavy cream
2 tsp. kosher salt
½ tsp black pepper
1 ½ tsp. pumpkin pie spice
8 oz. Gouda cheese, shredded
1 Tb. butter for dish

Instructions

Place a large skillet over medium-high heat. Once hot, cook 8 strips of bacon until crisp. Remove from skillet and drain on a paper towel-lined plate, reserving the grease. Once cooled, crumble.
Place the chopped onion in the hot bacon grease. Saute for 3-5 minutes until softened and slightly browned. Remove the onions from the skillet.
Turn the heat off and add the panko to the bacon grease and toss. Set aside.
Preheat the oven to 400 degrees F. Butter a 9×13 baking dish (or LARGE quiche dish) and set aside.
Peel the apples and celery root. Using the KitchenAid Slicer/Shredder Attachment, slice the apples and celery root paper-thin. (You could use a veggie peeler to do this.)
Place the apples and celery root in a large bowl. Add the onions, cream, salt, pepper, pumpkin pie spice, and shredded gouda to the bowl. Stir well.
Pour the mixture into the prepared dish and press to level.
Mix the panko and crumbled bacon and sprinkle over the top. Bake for 45-55 minutes—until the top is golden and the edges are bubbling. *If the top starts getting too dark, loosely cover with foil.
Allow the gratin to rest for at least 10 minutes before serving.

Preparation time: 30 minute(s)
Cooking time: 60 minute(s)
Number of servings (yield): 12
Recipe provided by A Spicy Perspective