Inspired by a dish I first savoured at a charming Parisian bistro, Allard, this Celeriac, Fennel & Quince Gratin brings together earthy, aromatic, and subtly sweet flavours. With layers of tender celeriac, anise-scented fennel, and caramelized quince, it’s a sophisticated take on comfort food—perfect for cozy gatherings and elegant tables alike.

Serves 4

Mis en Place

1 Fennel Bulb, thinly sliced

1 Celeriac Knob, trim the outer layer & thinly sliced

2 Russet Potatoes, peeled & thinly sliced

1 Leek, white part, halved & thinly sliced

3 Garlic Cloves, thinly sliced

Fresh Tarragon, a few sprigs

1 Quince, peeled & thinly sliced

2 Bay Leaf

3 C. Whole Milk

3 C. Whipping Cream

Salt

White Pepper

1 C. Smoked Gouda or Gruyere, grated

1 C. Parmesan, grated

2-3 Tbsp. Butter

Method

Step 1

In a pot or Dutch oven combine the garlic, fennel, celeriac, potatoes, quince, leeks, bay leaf, tarragon and salt.

Pour milk/cream over top and bring to a boil, cooking until the potatoes and the celeriac are just tender.

It should only take 10 minutes or so.

Strain the vegetables, reserving the milk/cream

Step 2

Preheat the oven to 375°F (190°C).

Rub a gratin dish generously with a coat of butter.

Arrange a single layer of vegetables in the bottom of the gratin dish, season with pepper,

& sprinkle lightly with cheese.

*Check vegetables for salt, if needed season again between the layers

Repeat the layers, finishing with a final sprinkle of cheese on top.

Carefully pour enough reserved milk/cream into the dish to reach just below the top layer.

Dot the top of the gratin with butter and bake for 30 minutes or until the top is golden and crisp.

Enjoy!