Celery root and potato gratin with caramelized onions from Whitewater Cooks with Passion (page 143) by Shelley Adams

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whipping cream or vegetable stock for milk.

  • Sharongrondin on April 22, 2026

    Heather made this ~ brought for Easter Dinner 2026. She didn’t use the celery root - instead she boiled the end portion of a stalk of celery with the potatoes. She felt the celery root didn’t add much and they are expensive.

  • averythingcooks on March 02, 2025

    I scaled this to roughly 1/3 for 2 of us. I pulled the onions from the oven early (ie at 75 minutes) & I used roasted garlic paste from the freezer. The intent was to make the gratin as described but dinner plans got derailed a bit so I simply ran the potatoes & celeriac through the ricer & then stirred everything else in (ie no layers/oven bake). I had a lighter hand with the cream & was a little heavier on the horseradish. The mash when into a small, buttered slow cooker to stay warm while the rest of the meal came together and T declared this recipe to be "awesome".

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