Apple and Celery Root Gratin with Gruyère

Apple and Celery Root Gratin with Gruyère

Paper-thin layers of celery root and apples transform  this Apple and Celery Root Gratin with Gruyère into a savory side dish that’s slightly sweet and perfectly seasonal.


Apple and Celery Root Gratin with Gruyère 

Print This Recipe Total time Yield 4–6Published
Apple and Celery Root Gratin with Gruyère


  • 1 teaspoon unsalted butter
  • 1 pound tart, crisp apples (pelled, halved and cored)
  • 1 pound celery root (peeled and halved or quartered, depending on size)
  • 1 cup heavy cream
  • 1 teaspoon kosher salt (plus more for seasoning)
  • ½ teaspoon grated nutmeg
  • 1 pinch ground cloves
  • 2 cup grated Gruyère cheese
  • 1 cup roughly chopped, toasted walnuts
  • 1 cup fresh breadcrumbs
  • 1 tablespoon brown sugar


Place the oven rack in the center position and preheat the oven to 350°.

Grease the bottom and sides of baking dish with butter. Place the prepared dish onto a baking sheet.

Cut apples and celery root into very thin slices using a food processor or mandoline, set aside.

In a medium bowl whisk together cream, salt, nutmeg, and cloves and stir until well combined. Set aside.

Arrange half the apples in the buttered dish, overlapping the slices slightly. Sprinkle ¼ of the cheese on top. Then arrange half the celery root slices in a similar fashion, followed by another ¼ of the cheese. Repeat with remaining apples, celery root and cheese (ending with a cheese layer). Pour the cream mixture over the top. Gently shake the dish to settle and distribute the layers evenly.

In a medium bowl toss walnuts, breadcrumbs, and brown sugar. Sprinkle the mixture evenly across the top of gratin.

Transfer the gratin, still on its baking sheet to catch any mess, to the heated oven. Bake uncovered until the top is golden and the edges are bubbling, about 1 hour and 10 minutes. If the top starts getting too dark, loosely cover with foil.

Allow the gratin to rest for at least 10 minutes before serving.