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.


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