Scalloped Celeriac and Potatoes

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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.

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