Scalloped Celeriac and Potatoes

0.0/5 rating (0 votes)
Scalloped Celeriac and Potatoes

This recipe is from Farmer John’s Cookbook: The Real Dirt on Vegetables –Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith, 2006). The book is an excellent source for recipes and ideas for using vegetables of all kinds.


  • butter for greasing baking dish
  • 1 lb. celeriac, peeled, halved, and sliced about 1/8 inch thick
  • 1 lb. baking potatoes, peeled, and sliced about 1/8 inch thick
  • salt
  • freshly ground black pepper
  • 1 cup Gruyère, domestic Swiss cheese, or cheddar cheese
  • ½ tsp. dried thyme, summer savory, or marjoram; or 1 ½ Tbs. chopped fresh herbs
  • 5 or 6 scallions, chopped
  • 2 cups chicken or vegetable stock, or 1 cup stock/1 cup milk
  • 2 Tbs. butter


Preheat oven to 350 degrees. Grease 2-quart baking dish with butter. Place celeriac and potatoes in alternating layers in the baking dish, seasoning every few layers with salt and pepper. At about the half way point, add 1/3 cup cheese in an even layer; sprinkle with the herbs and scallions. Continue with the celeriac and potatoes until you’ve used up your slices; be sure to leave a little room at the top for the liquid to boil. Pour the stock, or stock and milk, over the celeriac and potatoes. Dot with butter. Cover with foil and bake for 45 minutes. Remove foil and bake 15 minutes more. Sprinkle the remaining cheese over the top, adding several grindings of fresh pepper, and bake until the cheese turns golden, about 15 minutes.

Leave a comment

You are commenting as guest. Optional login below.

What we do

A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape is changing as the localvore movement shapes what is grown and raised here.


Sign up for quarterly notifications and issue highlights.
Please wait
Home Recipes Scalloped Celeriac and Potatoes