Celeriac Leek Gratin

Earthy celeriac is livened up by oniony leeks to make a wonderful fall gratin. Celeriac-leek gratin
Yield 8 servings
Time 1 hour
  • medium saucepan
  • wooden spoon
  • large baking dish, at least 2 inches deep
  • aluminum foil
  • ¼ c olive oil, divided
  • 4 leeks, minced
  • 2 cloves garlic, minced
  • 3 c cashew milk*
  • 1 t salt
  • ½ t pepper
  • ½ t nutmeg
  • 1 celeriac, peeled and thinly sliced (¼ inch)
  • 1 c breadcrumbs

Heat 2 T oil over medium-low heat, add leeks, and sauté until soft. Add garlic and continue sautéing until almost dry.

Stir in milk and seasonings and bring to simmer, then remove from heat.

Meanwhile, oil baking dish with 1 T oil and preheat oven to 350.

Spread a bit of sauce on the bottom of the baking dish, then add celeriac slices in a single, non-overlapping layer. Top with about ½ c of leek sauce, then repeat, alternating layers, until the celeriac is gone. Pour the remaining sauce over the top – if it doesn’t cover the celeriac, add a bit more milk.

Cover with foil and bake for 30 minutes.

Discard foil, add breadcrumbs, drizzle with remaining T oil, and bake another 30 minutes.

Remove from oven and let stand for 10 minutes before slicing.

Notes *I recommend cashew milk because it thickens as it cooks. If you use a different kind of non-dairy milk, you’ll need to substitute some kind of non-dairy cream for half of it.
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Celeriac and leek gratin