Potato, Celery Root & Pear Gratin

This comforting vegetable dish is perfect for a weeknight meal – and impressive enough to serve for company.

Brandon Barré
Prep Time
20 min
Cook Time
85 min
105 min


  • 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


  1. Preheat oven to 375°F. Mist an 8 x 10-inch baking dish with cooking spray.
  2. 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.
  3. 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.
  4. 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