Pumpkin and Celery Root Gratin

(from restaurant La Zucca Magica in Nice, France)


Olive oil for oiling gratin dish

1 teaspoon flour, for sprinkling in gratin dish

Beth Shalom Cemetery ad

3/4-1 pound seeded, peeled and thinly sliced pumpkin

3/4 pound peeled and thinly sliced celery root (or Yukon gold potatoes)

4 ounces Grana Padano or fresh Parmesan cheese, grated*

4 ounces Cappiello (smoked mozzarella cheese) **

Salt and freshly ground black pepper, to taste

1 cup milk or cream

* Grana Padano is a semi-hard cow’s milk cheese aged for 9 months. It is available at DiGregorio’s Italian market (5200 Daggett Avenue) on the Hill. ** Cappiello is available in the special cheese sections at Schnucks and Dierberg’s


Preheat oven to 400 degrees.

Lightly oil an 8×10 gratin dish or 8-inch square Pyrex dish with oil and sprinkle with flour.

Cover the bottom of the baking dish with a single layer of pumpkin slices. Lightly sprinkle slices with salt and pepper. Scatter a quarter of the grated Grana Padano over pumpkin.

Add a single layer of celery root slices over pumpkin. Lightly sprinkle with salt and pepper. Scatter a quarter of the grated Grana Padano over celery root.

Add another layer of pumpkin slices, sprinkle with salt and pepper, and top with another quarter of Grana Padano and half of the Cappiello. Follow with a layer of celery root slices, salt and pepper, and remaining Grana Padano cheese.

Add one more layer of pumpkin slices, sprinkle lightly with salt and pepper, and top with remaining Cappiello cheese.

Heat one cup of milk or cream and pour over pumpkin and celery root layers in dish. Cover dish with foil paper and cook in preheated oven for 40 minutes.

Remove foil paper from dish and set under broiler for about 3-5 minutes, or until top of gratin is golden brown. Transfer dish from oven to cooling rack and let sit for 5-10 minutes before serving.

Makes 6-8 servings.