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Potato & Celery Root Gratin Recipe

A variation on traditional potato gratin


  • 3/4 pound baby new potatoes, thinly sliced
  • 1 medium celery root, peeled and thinly sliced
  • 1 cup chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup Frontier Soup’s Idaho Outpost Potato Leek soup mix OR 1 tablespoon fresh dill, finely snipped

Potato & Celery Root Gratin Directions:

  1. Place first four ingredients into an 8 x 8 inch baking dish.
  2. Sprinkle in soup mix or fresh dill and stir well
  3. Cover tightly with foil and bake at 350 degrees for 1 hour and 15 minutes