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Recipe for scalloped potatoes and celery root

Sally Pasley Vargas for The Boston Globe/Globe Freelance

Serves 8

Ham goes with scalloped potatoes the way peanut butter goes with jelly. Start by heating the cream and then add the potatoes and celery root as you slice them, eliminating the need to soak them in water to keep them from browning.

Butter (for the baking dish)
cups heavy cream
½cup milk
½teaspoon salt
Black pepper, to taste
3sprigs thyme
8Yukon Gold potatoes (about 3 pounds), peeled and cut into -inch-thick slices
1large celery root, inner woody core removed, peeled and cut into -inch-thick slices
1cup grated Gruyere cheese
1cup soft breadcrumbs

1. Set the oven at 400 degrees. Butter a 9-by-13-inch baking dish. Have on hand a rimmed baking sheet.

2. In a large pot, combine the cream, milk, salt, pepper, and thyme. Bring to a simmer over medium heat, and turn off the heat. Drop the potatoes and celery root into the pot as you slice them.

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3. Return the cream to a simmer, and cook, stirring occasionally to ensure the bottom of the pot does not scorch, for about 5 minutes, or until the potatoes release some of their starch. Transfer to the baking dish.

4. In a small bowl, mix the cheese and breadcrumbs together. Sprinkle on top of the potatoes, and set on a rimmed baking sheet. Bake for 35 to 40 minutes, or until the potatoes are tender and the top is bubbly and golden brown. Sally Pasley Vargas