Fauxtatoes au Gratin
Serves 6

Comfort in a casserole best describes this dish. If you’re a fan on the original potato-based number, you’re going to love this creamy, cheesy version. The celery root, with about half the useable carbs of potatoes, works perfectly as a substitute. We love it with blue cheese, as specified here, but it would work just as well with grated Parmesan, Gruyere, cheddar, fontina, or any cheese that melts smoothly.

Ingredients
2 large celery roots, peeled and sliced (1/8 inch thick)
1 cup blue cheese, crumbled (Gorgonzola, Stilton, Danish, or Roquefort)
1 cup heavy cream
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Coconut oil for oiling the baking dish

Directions

1. Lightly oil a 1-quart casserole (a 9 x 6 loaf pan works well).
2. Place about half the celery root slices into the dish, completely covering the bottom; season them with some of the salt and pepper.
3. Top this layer with about half the cheese and drizzle half the cream evenly over the layer.
4. Repeat with a second layer of celery root, salt and pepper, cheese and cream and cover tightly with aluminum foil.
5. Bake in a preheated 350-degree oven for about 35 to 40 minutes or until a knife slides easily through all the layers.
6. Remove the foil and bake another 10 to 15 minutes to brown the top.
7. Serve immediately.