Upgrade Your Thanksgiving Spread: Make-Ahead Celeriac Gratin, a Culinary Symphony

Are you tired of rushing to prepare dinner after a long day? Our make-ahead celeriac gratin is the perfect solution for busy individuals and families who want to enjoy a delicious and wholesome meal without the hassle. This easy-to-assemble gratin can be prepared ahead of time and baked when you’re ready to indulge.

Ingredients for a Perfect Make-Ahead Celeriac Gratin

For the Celeriac:

• 1 large celeriac root, peeled and sliced thinly
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Béchamel Sauce:

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg

For the Topping:

• 1/2 cup grated Gruyère cheese
• 1/4 cup bread crumbs
• 1 tablespoon chopped parsley

Step-by-Step Guide to Making Make-Ahead Celeriac Gratin

Preparing the Celeriac:

1. Preheat oven to 375°F (190°C).
2. Toss the sliced celeriac with olive oil, salt, and pepper.
3. Roast the celeriac on a baking sheet for 15-20 minutes, or until tender and slightly golden brown.

Making the Béchamel Sauce:

1. Melt the butter in a medium saucepan over medium heat.
2. Whisk in the flour and cook for 1 minute, stirring constantly.
3. Gradually whisk in the milk until the sauce is smooth and thick.
4. Stir in the Parmesan cheese and nutmeg.
5. Bring the sauce to a boil, then reduce heat and simmer for 5-7 minutes, or until thickened.

Assembling the Gratin:

1. Grease a 9×13 inch baking dish.
2. Layer half of the roasted celeriac in the prepared baking dish.
3. Spread the béchamel sauce evenly over the celeriac.
4. Top with the remaining celeriac.

Creating the Topping:

1. In a small bowl, combine the Gruyère cheese, bread crumbs, and parsley.
2. Sprinkle the topping evenly over the gratin.

Baking and Storing:

1. Cover the gratin with aluminum foil and refrigerate for up to 2 days.
2. When ready to serve, preheat oven to 350°F (175°C).
3. Bake the gratin, covered, for 30 minutes.
4. Uncover and bake for an additional 15-20 minutes, or until bubbly and golden brown.

Tips for Perfect Make-Ahead Celeriac Gratin:

• For a richer flavor, use heavy cream instead of milk in the béchamel sauce.
• Add a pinch of dried thyme or oregano to the topping for extra depth of flavor.
• If you don’t have a baking dish, you can use an oven-safe skillet instead.
• Leftover gratin can be stored in the refrigerator for up to 3 days.

Variations on the Classic Celeriac Gratin

• Roasted Garlic: Add roasted garlic cloves to the béchamel sauce for a savory twist.
• Butternut Squash: Substitute roasted butternut squash for half of the celeriac for a sweeter and more colorful gratin.
• Cauliflower: Use roasted cauliflower florets instead of celeriac for a lighter and lower-carb option.
• Cheddar Cheese: Replace the Gruyère cheese with shredded cheddar cheese for a bolder flavor.
• Bacon: Add crumbled bacon to the topping for a smoky and salty touch.

The Perfect Pairing: What to Serve with Celeriac Gratin

• Roasted Chicken or Beef: Celeriac gratin is an excellent accompaniment to roasted chicken or beef.
• Grilled Salmon: Serve the gratin alongside grilled salmon for a healthy and flavorful meal.
• Green Salad: Pair the gratin with a fresh green salad to balance the richness.
• Roasted Vegetables: Add roasted vegetables such as carrots, parsnips, or Brussels sprouts to create a complete and satisfying meal.

What Makes Celeriac Gratin a Smart Choice?

• Nutrient-Rich: Celeriac is a good source of fiber, vitamins, and minerals.
• Low-Calorie: This gratin is a relatively low-calorie dish, making it a great option for weight management.
• Versatile: Celeriac gratin can be served as a side dish, main course, or even breakfast.
• Time-Saving: Preparing the gratin ahead of time saves time and effort on busy weeknights.

FAQs about Make-Ahead Celeriac Gratin

Can I use frozen celeriac?

Yes, you can use frozen celeriac. Simply thaw it completely before roasting.

How long can I store the gratin in the refrigerator?

The gratin can be stored in the refrigerator for up to 2 days.

Can I freeze the gratin?

Yes, you can freeze the gratin. Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

What if I don’t have a food processor to make the bread crumbs?

You can use store-bought bread crumbs or crush crackers in a bag with a rolling pin.

Can I make the gratin gluten-free?

Yes, you can use gluten-free bread crumbs and gluten-free flour in the béchamel sauce.

What if I don’t have Parmesan cheese?

You can substitute another hard cheese, such as cheddar or Gruyère.

Can I add other vegetables to the gratin?

Yes, you can add other vegetables such as roasted carrots, parsnips, or Brussels sprouts.

How do I know when the gratin is done?

The gratin is done when it is bubbly and golden brown on top.

Can I make the gratin ahead of time and reheat it later?

Yes, you can make the gratin ahead of time and reheat it in the oven or microwave.