Potato and Celeriac Gratin
Potato and celeriac gratin is a comforting side dish where thin potato and celeriac slices bake in a garlicky cream and milk sauce with Emmental and thyme. The Thermomix TM7 weighs, grates, heats and infuses the sauce hands-free, so you get a golden, bubbling gratin with minimal effort.
About this recipe
Potato and celeriac gratin made in the Thermomix TM7 is the answer when you want a creamy, French-inspired side dish that tastes slow-cooked but comes together with minimal hands-on work. Searching for gratin recipes with your all-in-one kitchen machine usually leads to plain potato versions, but adding celeriac gives a nutty, slightly sweet depth that pairs beautifully with the garlic, thyme and nutmeg in the cream sauce here. The TM7 takes care of the fiddly parts: it grates the Emmental evenly so the topping melts into a golden crust, and it gently heats the milk and cream with the aromatics so the sauce is infused rather than just warmed. Layered in a baking dish and finished in the oven, this gratin turns silky and tender with crisp edges, making it a standout accompaniment for a Sunday roast, a festive dinner or a quick weeknight dinner alongside simply cooked meat or greens.
Preparation tips
- Slice the potatoes and celeriac uniformly thin, ideally with a mandoline, so both vegetables cook at the same rate and every layer of the gratin turns equally tender under the Emmental crust.
- Rub the baking dish with the cut side of the garlic clove before assembling; this subtle trick perfumes the whole gratin without sharp raw garlic bits disturbing the creamy texture.
- Let the gratin rest for ten minutes after baking so the cream and milk sauce sets around the potato and celeriac layers, giving clean portions instead of a runny mixture on the plate.
Recipe variations
- Lactose-free version: replace the milk and whipping cream with lactose-free alternatives and use a mature lactose-free cheese instead of Emmental; the celeriac, thyme and nutmeg keep the flavour profile intact.
- Festive winter variation: add thin slices of parsnip or pumpkin between the potato and celeriac layers and finish with extra Emmental and crispy fried sage leaves for a golden Christmas dinner accompaniment.
Thermomix TM7 Benefits
- Weighing the milk and whipping cream directly in the mixing bowl guarantees a perfectly balanced gratin sauce every single time. [Time Savings]
- Grating the Emmental in seconds gives fine, even shreds that melt into a uniform golden crust over the celeriac layers. [Multi-Function]
- Steaming the garlic clove and thyme in the warm cream releases their aroma gently, infusing the sauce without any bitter aftertaste. [Multi-Function]
- Heating the milk and cream at controlled temperature prevents the sauce from catching while you arrange the potato slices. [Precision Control]
- Whipping extra cream for a finishing touch takes moments, adding a luxurious texture to serve alongside the gratin. [Multi-Function]
Ingredients
- Emmental cheese
- garlic clove
- fresh thyme
- milk
- whipping cream
- ground nutmeg
- salt
- ground black pepper
- celeriac
- water