Potato, Celery Root & Pear Gratin
This comforting vegetable dish is perfect for a weeknight meal – and impressive enough to serve for company.
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Ingredients
- Olive oil cooking spray
- 1 tbsp olive oil
- 1 leek, white and light green parts only, thinly sliced
- 2 cloves garlic, minced
- 1 12-oz BPA-free can evaporated milk
- 1 tbsp chopped fresh thyme leaves
- 1/4 tsp ground nutmeg
- Sea salt and fresh ground black pepper, to taste
- 1 celery root (about 1 1/2 lb), peeled and sliced 1/8-inch thick
- 2 yellow-fleshed potatoes (about 1/2 lb each), peeled and sliced 1/8-inch thick
- 2 firm ripe pears (about 1/2 lb each), peeled, cored, and sliced crosswise into 1/8-inch-thick rounds
- 1/4 cup grated Parmesan cheese
Preparation
- Preheat oven to 375°F. Mist an 8 x 10-inch baking dish with cooking spray.
- In a medium saucepan on medium, heat oil; add leeks and garlic and cook, stirring occasionally, until softened, about 5 minutes. Stir in milk, thyme, nutmeg, salt and pepper, and bring to a boil (still on medium). Remove from heat.
- Reserving most of milk mixture, line base of dish with leeks using a slotted spoon. Arrange alternating slices of celery root, potatoes and pears, starting with edges of dish then filling center with slices to fit.
- Pour milk mixture evenly over top. Loosely cover with foil and bake for 1 hour. Remove cover, sprinkle with cheese and continue baking until tender and golden brown, 20 to 30 minutes more. Let stand for 5 minutes before serving.
Nutrition Information
- Serving Size 1/6 of gratin
- Calories 268
- Carbohydrate Content 41 g
- Cholesterol Content 21 mg
- Fat Content 9 g
- Fiber Content 5 g
- Protein Content 9 g
- Saturated Fat Content 4 g
- Sodium Content 262 mg
- Sugar Content 16 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g