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Potato, Celeriac, and Green Onion Gratin Recipes
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Recipe Name : Potato, Celeriac, and Green Onion Gratin
Country : Andorra
Rating :
Category : Home > Side Dish > Gratins
Chef : Cooking Light
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3/4 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon black pepper
6 cups thinly sliced baking potato (about 2 pounds)
Cooking spray
1 (2-pound) celeriac (celery root), peeled, quartered lengthwise, and thinly sliced
1 cup thinly sliced leek (about 2 medium)
1 cup thinly sliced green onion
1 cup (4 ounces) shredded reduced-fat Jarlsberg cheese
1/2 cup fat-free, less-sodium chicken broth
1/2 cup dry sherry
1/2 cup dry breadcrumbs
2 tablespoons chopped fresh parsley
1 tablespoon grated fresh Parmesan cheese
1 tablespoon olive oil

Preheat oven to 375.

Combine first 3 ingredients.

Arrange 2 cups potato slices in a 13 x 9-inch baking dish coated with cooking spray. Arrange half of celeriac slices over potato slices. Top with 1/2 cup leek, 1/2 cup onions, and 1/2 cup Jarlsberg cheese. Sprinkle with one-third of marjoram mixture. Repeat procedure with 2 cups potato slices; remaining celeriac slices, leek, onions, and Jarlsberg cheese; and one-third of marjoram mixture.

Top with 2 cups potato slices. Pour broth and sherry over potato mixture; sprinkle with remaining marjoram mixture. Cover and bake at 375 for 1 hour or until tender.

Combine breadcrumbs and remaining ingredients; sprinkle over potato mixture. Bake, uncovered, an additional 20 minutes or until lightly browned. Let stand 10 minutes before serving.