Potato and Celery Root Gratin with Chorizo

Potato and Celery Root Gratin with Chorizo


If you have a surplus of winter vegetables and want to make a hearty and healthy dish that will combine all their robust flavors, then try this recipe for Potato and ​​Celeriac with Chorizo Gratin. This recipe is perfect beside a hearty main dish or with any sandwich. The vegetable-packed dish needs to sit for a while before serving so the flavors can combine into a tantalizing taste that is out of this world.


  • low-fat milk (50 cl.)
  • cream (50 cl. liquid)
  • 4 garlic cloves (peeled and chopped)
  • 400 grams celery root (washed and peeled)
  • 1,100 grams potatoes (washed and peeled)
  • salt (to taste)
  • ground black pepper (to taste)
  • ground nutmeg (to taste)
  • 110 grams chorizo
  • vegetable oil
  • gruyere cheese (grated)


  1. 1In a saucepan, bring the milk, cream, and garlic to a boil.
  2. 2Remove from heat and steep for 15 minutes.
  3. 3Use a mandolin to cut the potatoes and celery root into thin slices.
  4. 4Preheat oven to 180 degrees Celsius.
  5. 5In a large bowl, add sliced vegetables and season with salt, pepper, and nutmeg.
  6. 6Remove the skin from the chorizo ​​and cut into small pieces.
  7. 7Add to seasoned vegetable slices and mix.
  8. 8Grease the baking dish with oil.
  9. 9Add 1/2 of the vegetables to the baking dish.
  10. 10Cover with 1/2 the milk cream mixture.
  11. 11Repeat with the other 1/2 of the vegetables and the other 1/2 of the liquid.
  12. 12Sprinkle the grated cheese on top.
  13. 13Cover with foil and bake for 45 minutes.
  14. 14After 45 minutes, remove the foil, and continue baking for 35 minutes.
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