Celeriac and Potato Gratin

This creamy side dish uses a combination of celeriac and potatoes, making for a bit more complex flavor than your typical potato gratin. To keep the dish light and less fattening, Greek yogurt is used instead of cream. It’s fun to play with texture in this dish; I spiralized the potato and the celeriac with different blades, although you can keep it more standard by using a straight-noodle blade for both, which will give you thin slices that are easily layered.

Serves 4–6

1 large russet potato

1 celeriac root

1⁄2 large onion

1⁄2 shallot

2 cups Greek yogurt

11⁄2 cups shredded Gruyère cheese, divided

1 clove garlic, minced

1 tablespoon rosemary, divided

1. Preheat oven to 350°F. Grease an 11.5" × 7" baking dish with nonstick cooking spray.
2. Peel potato, cut in half crosswise, and slice off both ends. Spiralize using a small-noodle blade. Place noodles into a large bowl.
3. Cut off rough parts of celeriac root and peel. Make cuts on both ends so you have a smoother surface to spiralize. Spiralize using a straight-noodle blade. Add to the large bowl.
4. Chop onion and shallot and mix in with potato and celeriac. Add mixture to the bottom of the baking sheet.
5. In a medium bowl, mix together Greek yogurt, 1 cup Gruyère, minced garlic, and 1⁄2 tablespoon rosemary. Spread over potato and celeriac mixture. Top with 1⁄2 cup Gruyère and 1⁄2 tablespoon rosemary. Bake for 35 minutes or until top begins to turn golden.