Best Layered Potato Onion And Celery Root Casserole Recipes

Gratin of Celery Root and Potato image

Provided by Food Network

Time 1h25m

Yield 8 servings

Number Of Ingredients 6

2 pounds Yukon gold potatoes, scrubbed
2 pounds celery root
3 ounces (6 tablespoons) butter, thinly sliced, plus additional for buttering the casserole dish
Sea salt
1 cup grated Beaufort cheese
4 ounces heavy cream

Steps:

Preheat the oven to 375 degrees F.
Slice the potatoes into 1/4-inch-thick rounds. Peel the celery root and cut into 1/4-inch-thick slices to resemble the potatoes.
Butter a heavy oval casserole dish. Layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. Sprinkle with sea salt. Top with a layer of half of the cheese. Repeat with the remaining potato and celery root. Top with the cream and then the remaining cheese.
Bake until deep golden brown, about 1 hour.

Potatoes and Caramelized Onion Casserole image

Provided by Kittencalrecipezazz

Categories Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons butter (can use more)
2 tablespoons olive oil
1 tablespoon minced fresh garlic (or to taste)
6 medium onions (about 6 cups, thinly sliced)
1/4 cup dry sherry
2 teaspoons finely chopped tarragon (can use more)
seasoning salt (or use white salt)
pepper
6 large yukon gold potatoes (peeled and thinly sliced) or 6 large russet potatoes (peeled and thinly sliced)
2 -3 cups chicken broth

Steps:

Set oven to 350 degrees.
Butter an 8-cup baking dish (or larger).
In a large skillet melt the butter with oil over medium heat add in sliced onions; saute stirring often until a rich golden brown (about 18-20 minutes).
Add in the garlic the last 5 minutes of cooking.
Add in the sherry and tarragon; cook until the liquid is absorbed season with salt and pepper, remove from heat and set aside.
Arrange a layer of sliced potatoes in the bottom of the baking dish, season with salt and pepper.
Top with 1/3 of the caramalized onion mixture.
Arrange another layer of potatoes over the onions, season with salt and pepper.
Repeat the layers until all of the potatoes and onions are used up (finishing the top with potatoes).
Bring the chicken stock to a simmer and pour slowly over the potatoes.
Cover the mixture directly but lightly with parchment paper, then cover the dish with foil.
Bake for about 40 minutes.
Uncover the dish and bake about 20 minutes more or until the potatoes are tender.
Cool for 10 minutes before serving.

7 Layer Casserole image

Provided by MISSIB

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 11

10 medium sliced potatoes
4 carrots, sliced
4 stalks celery, chopped
1 medium onion, chopped
1/2 cup sliced mushrooms
1 (14 1/2 ounce) can diced stewed tomatoes
1/2 cup cracker crumbs or 1/2 cup panko breadcrumbs
1/2 cup water
8 ounces raw ground beef
salt
fresh ground pepper

Steps:

Preheat oven 350°F.
Layer potatoes, carrots, onions, mushrooms, celery, tomatoes (drain and save juice) and ground beef in a baking dish.
Pour juice and water over mixture.
Salt & pepper to taste.
Sprinkle crackers or Panko bread crumbs over top.
Bake covered in preheated oven at 350 degrees for 2 hours.
Uncover the last half hour to brown.

Nutrition Facts : Calories 658.4, Fat 9.6, SaturatedFat 3.5, Cholesterol 38.1, Sodium 394, Carbohydrate 121.6, Fiber 16, Sugar 13.9, Protein 24.9

Layered Potato, Onion and Celery Root Casserole image

Yield Serves 12 to 14

Number Of Ingredients 8

3 pounds celery roots (celeriac; about 4 medium), peeled, quartered, thinly sliced (about 7 cups)
3 pounds russet potatoes (about 4 large), peeled, thinly sliced (about 7 cups)
1/2 teaspoon ground nutmeg
1 large onion, thinly sliced
3 garlic cloves, minced
2 cups (packed) grated Gruyère cheese (about 8 ounces)
2 cups canned low-salt chicken broth or canned vegetable broth
1 cup whipping cream

Steps:

Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Arrange 1/3 of celery root slices in dish. Top with 1/3 of potato slices. Sprinkle with salt and pepper, then 1/4 teaspoon nutmeg. Top with half of onion slices, half of garlic, then half of cheese. Repeat layering 1 more time. Cover with remaining celery root, then potatoes.
Bring broth and cream to simmer in medium saucepan. Pour over vegetables. Sprinkle generously with salt and pepper. Cover baking dish with foil. Bake casserole 1 hour. Remove foil. Bake until vegetables are very tender and liquid bubbles thickly and is slightly absorbed, about 55 minutes longer. Remove from oven. Let stand 15 to 20 minutes; serve. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm, covered with foil, in 350°F oven, about 25 minutes.)