Celery Root & Potato Au Gratin

Low-amine celery root (celeriac) and potato au gratin

Low-amine celery root (celeriac) and potato au gratin

I have wanted to do an au gratin since… well, forever. But I haven’t before. Also, I’ve wanted to try using celery root (celeriac) for a long time, but never have. Sounds like a good time to try both! This recipe is sourced from Epicurious, but I tweaked it to make it more friendly to amine allergy sufferers. Most au gratin recipes I have seen called for cheddar cheese, which is high in amines. I did mine with Mozzarella (which is low amine), and didn’t miss the cheddar even a little bit.

2 medium red onions, halved lengthwise, then thinly sliced lengthwise

2 Tbsp unsalted butter

1 Tbsp canola oil

1/4 C chopped fresh parsley, packed

1/2 large celery root / celeriac (approx 1 1/4 C when sliced), peeled with a knife

6 large red potatoes, peeled (unpeeled potatoes are high in amines, peeled are low)

2 C heavy cream

1/2 C whole milk

3 Tbsp flour (or gluten-free flour)

2 tsp salt

1/4 tsp black pepper

1 C grated Mozzarella

8 cloves garlic, peeled

Celery root and potato au gratin, hot from the oven

Celery root and potato au gratin, hot from the oven

  • Preheat oven to 400°F.
  • Use a Cuisinart or mandolin if possible to get even slices. It will save you a TON of time, too.
  • Chop garlic.
  • Slice onions in half along the root and end, then slice again to make thin half-circles. Throw the onions and garlic in a medium-high a pan with the canola oil. Toss/stir as necessary until opaque and beginning to brown. I let mine char just a little bit to give it a bit of flavor. Keep them in the pan for now, but remove from heat.
  • Slice all potatoes and set aside.
  • Slice all celery root and set aside.
  • In a large Pyrex pan, lay down your slices of potato in a single layer, followed by a layer of onion. Add a layer of celery root.
  • Add another layer of onion (this should use all your onion up, but do not wash the pan), followed by a final layer of potato.
  • In your onion pan, melt butter on low and add flour. Stir constantly for about 3-5 minutes.
  • A little bit at a time, add your cream to the pan. Stir constantly. You want it to slowly blend together so that there are no clumps of flour in the sauce. Once it has thinned appropriately, add milk and bring up to temp. Stir, stir, stir.
  • Add chopped parsley, salt, and pepper.
  • Slowly mix in grated cheese while stirring, ensuring it is melting into the sauce.
  • Once all the cheese is melted in, pour sauce over the ingredients in the Pyrex pan.
  • Cover with foil and bake for 1/2 hour, then uncover and bake for 1/2 hour (total time: 1 hr).
  • Allow to cook for 5-7 minutes while cheese sets.
AMINE BREAKDOWN:
Very Low Amine: onion, parsley, celery root, flour, salt, pepper, garlic
Low Amine: butter, canola, Mozzarella cheese, whole milk, heavy cream, potato

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7 CommentsLeave a comment

  1. Hey! Do you ever link any of your recipes to any of the “food carnivals” out there in blog land? When I have new recipes, I always link up mine – it always produces traffic and more FB fans. Not sure if you did, or if you were even interested, but I just thought about you and thought I’d ask. Just shoot me an email if you want to know about the carnivals I link mine too. ;)

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