Servings: 6 to 8
The subtle, distinctive flavors of celery root, parsnips, and carrots, a rich cheese sauce, and a crunchy topping make this gratin a satisfying dish indeed. This is real comfort food.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
My husband spotted this recipe in the latest issue and brought it to my attention. It took me two days to prep all the vegetables, but I followed the recipe to the letter except for 2 C skim milk instead of 3 C whole and going with my favorite Cabot Seriously Sharp Cheddar for the Cheddar. Oh my, this is a dream of a dish, such great flavor in the celery root and the leeks blending with the 3-cheese sauce. This can easily serve up to 10 as a side and will make a wonderful addition to our dinner for a couple more nights. May have to try it with another comfort food in meatloaf, now that winter has arrived. Not a quick dish to prep, but wonderful flavors. Also worth keeping in the oven long enough to get the deep golden finish as seen in the photo.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?