Scalloped Potatoes and Celery Root

This image courtesy of Joseph DeLeo

This is purely a Pacific Northwest dish, which I remember from my childhood. We never really liked scalloped potatoes in the classic style, and when celery root was at its peak we often had this combination instead. There is a remarkable dish similar to this in the Savoie in France. It uses slices of a delicious smoked sausage and adds a great deal more cheese. The Gruyere of the Savoie, of course. This makes a pretty remarkable dish.

NotesYou may add heavy cream to this dish instead of the broth if you wish. That makes something pretty rich but altogether delightful to the palate.

Cooking Methodbaking



Total Timeunder 2 hours

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free

Equipmentbaking/gratin dish, mandoline

Five Ingredients or LessYes


Taste and Texturebubbly, buttery, cheesy

Type of Dishgratin, vegetable


  • 2 good-sized celery root, peeled and thinly sliced (raw)
  • 4 or 5 potatoes, peeled and sliced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • Water
  • 1 to 1½ cups beef broth or consommé
  • 1 cup grated Switzerland Emmenthaler cheese


  1. Butter a baking dish—round, oval, or oblong—about 9 × 12 inches. Lay a layer of sliced celery root in the bottom. Dot this with butter and give it a dash of salt and another layer of thinly sliced potatoes. Alternate until you have a top layer of potatoes. Dot with butter and add a cup to 1½ cups broth or bouillon. Cover the pan and place in a 350-degree oven for 45 minutes. Remove the cover and test for doneness. If the potatoes and celery root are tender, add 1 cup grated cheese and return to the oven uncovered and let the mixture cook another 10 to 15 minutes. If they need more cooking before adding the cheese, return them to the oven uncovered and add the grated cheese when the vegetables are tender.


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