Potato and celery gratin

In my last vegetable basket, I found a beautiful celery and appealed to him: "using a recipe to cook it! Sorcilili offered me his gratin recipe and I liked it immediately. I changed it a little … Finally a little ( I really can't help it!) Adding ham, for the man who HUNGER at night ^ _ ^ and bechamel for gluttony 😉

Result: a very tender and delicious gratin where celery brings a real advantage in terms of flavor, I would do it again without hesitation!

Potato and celery gratin

Preparation time: twenty minutes

Cooking time: 55 minutes

Total time: one time fifteen minutes

portions: 4 people

For the bechamel:

  • fifty cl milk
  • 40 g Butter
  • two scoops flour
  • nutmeg
  • salt and pepper
  • Wash and peel the potatoes and celery. Cut the vegetables into slices about 4 mm thick and steam them for 20 minutes.

  • During this time, prepare the bĂ©chamel: melt the butter in a saucepan, then add the flour and let it thicken without coloring over low heat. Gradually pour the milk, stirring constantly until the sauce has the desired consistency. Season with salt, pepper and nutmeg according to your taste.

  • When the vegetables are cooked, drain them well and pour half of them in a gratin dish, cover with half of the bĂ©chamel.

  • Cut the ham into strips and place it in the gratin. Pour the rest of the vegetables, then the rest of the bechamel. Top with sliced ​​mozzarella and sprinkle with grated Parmesan cheese.

  • Bake at 180 ° C for 35 minutes.

tested 100

Marie-Pierre - Blog Reader
Marie-Pierre – Blog Reader

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