• 2 celeriac root bulbs, peeled with a knife and sliced into 1/4 inch thick discs
  • 2 shallots, diced
  • 3/4 cup heavy cream
  • 1/3 cup of chicken stock
  • 1/2 cup freshly grated gruyere cheese
  • 1/8 cup freshly grated parmesan and/or romano cheese
  • 1 teaspoon stoneground mustard
  • a few sprigs of fresh thyme
  • a sprinkle of grated nutmeg
  • a dash of cayenne pepper
  • salt and pepper
  • butter for the baking dish
  • 1 teaspoon of olive oil


  1. Preheat oven to 400 and butter a small, glass or stone baking dish.
  2. Heat the olive oil in a small skillet and satueé the shallots for a few minutes until brown.
  3. Layer the shallots along the bottom of the pan.
  4. Arrange the celeriac slices in slightly overlapping layers throughout the dish.
  5. Whisk together the cream, stock, nutmeg, thyme, salt and pepper. Pour over the celeriac.
  6. Spread the cheeses over the top, cover the dish, and bake for about 20 minutes.
  7. Remove lid or foil, bake for another 25 minutes until the top is golden brown. Let cool for about 10 minutes before serving.

Recipe adapted from Martha Stewart.