Celery Root, Fontina and Prosciutto Gratin

Prep Time

10 Minutes

Cook Time

25 Minutes


Serves 4


All ingredients are available in the market!


1 ea Orange
1 1/2 lbs Celery Root, Peeled, Cut into 1/8in thick slices
1 ea Bay Leaf
6 oz Fontina Cheese, Grated
1/4 lb Prosciutto, Sliced Thin, Torn into small pieces
Butter, Unsalted for greasing baking dish
Fine Sea Salt

Method of Preparation

1. Preheat oven to 375 degrees F.
2. Cut 1 (1/4in thick) round with peel on from the orange, reserving remaining orange.
3. Cook celery root in a pot of lightly salted boiling water with orange slice and bay leaf for 5 minutes.
4. Drain, removed and discard orange and bay leaf.
5. Grease a 1 to 1 1/2 quart baking dish with butter.
6. Layer 1/4 of the celery root slices evenly on the bottom of the dish.
7. Cover with 1/4 of fontina and then 1/4 of the prosciutto.
8. Repeat layers three more times.
9. Bake until lightly golden for 20 minutes on middle rack.
10. Serve warm.

Recipe Source

La Cucina Italiana Magazine, November 2013 Issue