Celery root gratin layered with potatoes, sandwiched with a layer of barley pilaf, all cooked in a garlic, horseradish cream.
For a great gratin, the sauce is everything. Too bland, and it defines the dish as forgettable. Full of life, and you get a dish you’ll make over and over because everyone will be asking for it.
This isn’t your mom’s gratin – it stars celery root, potatoes, and horseradish – perfect for our *roots* theme this week with Sunday Supper. And there’s a layer of barley, tossed with onion, leeks, celery, and carrots, sandwiched into all this deliciousness (serving up another couple of root veggies to add to the roots-feast we’re celebrating). The sauce – the most important part of the dish – is loaded with garlic, horseradish, and Swiss cheese.
It might seem like a lot of horseradish, but trust me on this one.
Add cooked salmon to the barley mixture. I recommend breaking it up into pieces for easier layering.
- 6 small celery roots, trimmed of all roots and dirt
- 3 Yukon gold potatoes
- 1 Tbsp olive oil
- ½ cup finely chopped onion
- ¼ cup finely chopped celery
- 2 Tbsp finely chopped carrot
- ½ cup thinly sliced leeks (white and light green parts only)
- 1 cup diced collard greens (be sure to remove the tough stems before dicing)
- ¾ cup cooked barley grain - it should be chewy, allowing it to absorb some of the liquid
- 2½ cups half & half
- ½ cup vegetable broth
- 2 Tbsp unsalted butter
- 2 Tbsp minced garlic (I use Gourmet Garden Chunky Garlic Stir-In Paste)
- 3 Tbsp freshly grated horseradish
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1 cup grated Swiss cheese
- 1 cup grated Parmesan
- Thinly slice the celery roots and potatoes - I used the thickest adjustment on a small hand-held mandolin. You should have around 5 cups celery root and 3 cups potatoes. Place in a large bowl of cold water and a healthy squeeze of lemon.
- Heat the oil in a large heavy pan over medium-high heat and sauté the onion, celery, carrot, and leeks until softened, about 10 minutes. Add the collard greens and cook for another 5 minutes. Stir in the cooked barley.
- Warm up the half & half and broth. Add the remaining ingredients. Simmer to reduce by ½ cup, about 15 - 20 minutes. You should end up with 2½ cups of *sauce*.
- Place a layer of celery root and potatoes on the bottom of the baking dish. Cover with the barley mixture, and top with another layer of celery root and potatoes. Pour the sauce over the whole dish. Cover with foil, and bake for 30 minutes. Remove the foil and bake another 15 minutes, occasionally basting as necessary.
Now see what everyone else in the Sunday Supper family made this week to celebrate our roots. Root vegetables, that is. Many thanks to Cindy at Cindy’s Recipes and Writings for hosting us this week.
- Chipotle Sweet Potato Chips from Momma’s Meals
- Golden Beet Chips with Sea Salt from Sunday Supper Movement
- Roasted Beet Hummus from And She Cooks
- Roasted Root Vegetable Salad with Cranberry Vinaigrette from Nik Snacks
- Roasted Parsnip, Carrot and Garlic Soup from Rants From My Crazy Kitchen
- Roasted Sweet Potato Soup from Magnolia Days
- Root Vegetable Soup with Herb Croutons from An Appealing Plan
- Waffled Carrot Latkes from A Kitchen Hoor’s Adventures
- Carrot Cake Baked Oatmeal from Hezzi-D’s Books and Cooks
- Carrot Cake Smoothie from Brunch-n-Bites
- Carrot Cake Waffles from Alida’s Kitchen
- Sweet Potato Biscuits with Beetroot Orange Marmalade from Dad Whats 4 Dinner
- Sweet Potato Biscuit and Sausage Gravy Skillet Bake from The Texan New Yorker
- Bacon-Potato Torte from Tramplingrose
- Beef & Root Vegetable Hand Pastries from Gate to Plate
- Beet, Blue Cheese and Bacon Pizza from Caroline’s Cooking
- Beet Pesto from Sew You Think You Can Cook
- Celery Root, Apple and Gorgonzola Flat Bread Pizza from Simply Healthy Family
- Celery Root Gratin with Horseradish Cream from The Wimpy Vegetarian
- Hearty Stew Hand Pies from The TipToe Fairy
- Roasted Root Vegetable Panzanella Salad from The Chef Next Door
- Root Vegetable and Beef Flatbread from Family Foodie
- Roasted Vegetable Borscht from The Crumby Cupcake
- Shepherd’s Pie Loaded Baked Potatoes from Cupcakes & Kale Chips
- Skillet Breakfast Potatoes from Life Tastes Good
- Sweet Potato Pancakes from Our Good Life
- Turnip Rutabaga and Root Veggie Beef Stew from Cindy’s Recipes and Writings
- Wild Rice Vegetable Bake from Wholistic Woman
- Baked Potato Wedges with Parmesan and Garlic from Bobbi’s Kozy Kitchen
- Beet, Greens and Goat Cheese Gratin from Monica’s Table
- Boxty (Irish Potato Pancakes) from Curious Cuisiniere
- Browned Butter Braised Baby Turnips from Food Lust People Love
- Caprese Twice Baked Potatoes from Seduction in the Kitchen
- Carrot Ribbon and Orange Salad from Pies and Plots
- Italian Roasted Rosemary and Garlic Potatoes from La Bella Vita Cucina
- Gogoma Jorim (Korean Soy-braised Sweet Potatoes) from kimchi MOM
- Honey Dijon Roasted Carrots from Renee’s Kitchen Adventures
- Jicama Home Fries from Casa de Crews
- Lemon Thyme Au Gratin Potatoes from Vintage Kitty
- Moroccan Harissa Potatoes from Palatable Pastime
- Roasted Balsamic Carrots from Confessions of a Cooking Diva
- Roasted Root Vegetable Farro from Cooking Chat
- Roasted Rosemary Potatoes (with make-ahead tip) from Meal Planning Magic
- Root Vegetable Mash from Feeding Big and more
- Rooty Dauphinoise from Jane’s Adventures in Dinner
- Smashed Potatoes from Taste And See
- Smoked Sausage Potato Casserole from Kitchen Gidget
- Spicy Carrots & Potatoes from Sweet Mornings
- Sweet Potato Shoestring Fries from Grumpy’s Honeybunch
- Winter Salad with Fennel, Apples, Goat Cheese and Radishes from Delaware Girl Eats
- Best Ever Carrot Cake from Fantastical Sharing of Recipes
- Carrot Cake Cheesecake from Angels Home Sweet Homestead
- Carrot Cake Whoopie Pies from That Skinny Chick Can Bake
- Carrot Cookies from The Freshman Cook
- Chocolate Carrot & Squash Muffins from What Smells So Good?
- Homemade Carrot Cake from Cosmopolitan Cornbread
- Iced Beet Cake from Beauty and the Beets
- Gluten Free Carrot Cake from Real Food Real Deals
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