French Lentil and Celeriac Gratin with Dijon Crumb
Experience the delightful marriage of earthy lentils and creamy celeriac in this French Lentil and Celeriac Gratin. This dish is perfect for those seeking a hearty, comforting meal with a touch of sophistication, featuring a crispy Dijon crumb topping that adds a wonderful crunch.
Ingredients
- 1 cup green or brown lentils, rinsed
- 1 medium celeriac, peeled and sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 cup grated cheese (e.g., Gruyère or Comté)
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Lentils: In a pot, combine lentils, vegetable broth, and garlic. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender but not mushy. Drain excess liquid if necessary.
- Prepare the Celeriac: In a separate pot, boil the celeriac slices in salted water for about 10 minutes until slightly tender. Drain and set aside.
- Sauté the Aromatics: In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Combine Ingredients: In a large bowl, mix cooked lentils, sautéed onion, celeriac, heavy cream, Dijon mustard, salt, and pepper until well combined. Transfer mixture to a greased baking dish.
- Make the Crumb Topping: In a small bowl, combine breadcrumbs, grated cheese, and a drizzle of olive oil. Mix until well coated.
- Top and Bake: Sprinkle the Dijon crumb mixture evenly over the lentil and celeriac mixture. Bake for 30-35 minutes or until golden brown and bubbly.
- Serve: Let the gratin cool for a few minutes before serving. Garnish with fresh thyme and enjoy!
Cook’s tips
- Simmer lentils until just tender; they will continue cooking in the oven.
- Slice celeriac evenly for uniform cooking.
- Use a mix of Gruyère and Parmesan for extra depth.
- Let the gratin rest for 10 minutes before serving to set.
Substitutions
- Use butternut squash instead of celeriac for a sweeter flavor.
- Swap heavy cream for crème fraîche or half-and-half.
- Replace Gruyère with Swiss cheese or fontina.
- Add a pinch of nutmeg to the cream mixture for warmth.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in individual portions.
Frequently asked questions
Can I make this gratin ahead of time?
Yes, you can assemble the gratin without baking, cover, and refrigerate for up to 24 hours. Bake as directed, adding 10 minutes to the cooking time.
Can I use dried herbs instead of fresh thyme?
Absolutely, use 1 teaspoon of dried thyme in place of fresh thyme.
Is this dish vegetarian?
Yes, it is vegetarian if you use vegetable broth and a vegetarian cheese.
What can I serve with this gratin?
This gratin pairs well with a simple green salad or roasted chicken.
