Celery Root Gratin

Here’s an opportunity to change up the same-old, same-old potato gratin. Don’t get me wrong, there is nothing unlikable about a bubbly, creamy-rich, cheesy gratin made with sliced potatoes. But wait until you try it with celery root in place of the potatoes. The celery root adds a deep herbal note, and I find that the gratin pairs more deliciously with roasted poultry and pork. Plus, it is also a perfect stand-alone vegetarian option.