Root Vegetable & Chestnut Gratin

Roasted chestnuts add seasonal flair to this traditional 
gratin with celery root and carrots.
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Roasted chestnuts add seasonal flair to this traditional 
gratin with celery root and carrots.

Root Vegetable & Chestnut Gratin Recipe

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  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 
large celery root, peeled halved and thinly sliced (TIP: Place in a large bowl of cold water with juice of ½ lemon to prevent browning while slicing other veggies.)
  • 2 
carrots, thinly sliced
  • 1 yellow onion, thinly sliced
  • 1/2 cup 
fresh roasted and shelled chestnuts (or packaged), thinly sliced
  • 3 tbsp organic unsalted butter
  • 3 cloves garlic, minced
  • 2 tbsp white whole-wheat flour
  • 1 1/4 cups whole milk
  • 1 cup low-sodium chicken broth
  • 1/2 cup 
finely grated 
Gruyère cheese
  • 1/4 cup 
finely grated Parmesan cheese, divided
  • 1/8 tsp 
each ground nutmeg 
and ginger
  • 1/4 tsp each sea salt and ground black pepper
  • 1 cup 
toasted whole-grain 
bread crumbs
  • 1/4 cup 
chopped fresh 
flat-leaf parsley


  1. Preheat oven to 375°F. Mist a 9 x 13 baking dish with cooking spray. In a large bowl, gently combine celery root, carrots, onion and chestnuts. Transfer to prepared dish.
  2. Meanwhile, in a large saucepan on medium, melt butter. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add flour and cook, stirring constantly, for 1 minute. Whisk in milk and broth and bring to a simmer. Reduce heat to low and cook until slightly thickened, 1 minute. Remove from heat, add Gruyère, 3 tbsp Parmesan, nutmeg, ginger, salt and pepper, stirring until cheese melts. Pour evenly over vegetables, cover with foil and bake 35 minutes; remove foil and bake 30 minutes more.
  3. Meanwhile, in a small bowl, combine remaining 1 tbsp Parmesan and bread crumbs. Set aside.
  4. Remove foil and top with bread crumb mixture; return to oven for 10 minutes more, until bread crumbs are toasted. Sprinkle with parsley before serving.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 172
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 23 mg
  • Fat Content: 9 g
  • Fiber Content: 2.5 g
  • Protein Content: 6 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 236 mg
  • Sugar Content: 5 g
  • Polyunsaturated Fat Content: 1 g