Gratin

Red potatoes are layered with rich Gouda cheese and baked with butter and garlic.

Gratin with garlic potatoes

European

This vegetable gratin is a true culinary masterpiece, reminiscent of an exquisite French dish. It harmoniously combines tender potatoes, sweet beets, and aromatic celeriac, creating an incredibly satisfying and wholesome meal. The secret to its unique flavor lies in the creamy sauce with hard cheese, which gives the gratin a rich and distinctive character. Indulge in this culinary creation, which will grace any table!

Potato, Beet, and Celery Root Gratin

Celery is a splendid vegetable, and celery gratin is perhaps the best thing you can make with it. In ancient Greece and Rome, celery was considered merely a medicinal plant. "Merely" is an understatement. It was so respected that the beautiful carved leaves of the plant were depicted on the capitals of Corinthian columns. It is known that celery began to be actively consumed in Europe in the 18th century. The vegetable came to Russia during the reign of Catherine II, but for a long time, no one knew what to do with it, just like with potatoes. Even now, celery root is more often used as an ingredient in soups and stews, along with other root vegetables, while various purees, sauces, and gratins made from celery are more commonly found in restaurants than at home. At home, celery root, unlike ubiquitous stalks, is not found in everyone's refrigerator. Well, essentially, why should it be there if it is incredibly tasty, satisfying, and aromatic? Celery gratin according to our recipe is a true delicacy. Aromatic, generously soaked in clarified butter and garlic-wine vapors, it can become your favorite festive dish and a splendid side dish to noble fish like sea bass, dorado, and salmon, or a good steak.