Cheesy Leek and Celeriac-Potato Gratin

Use this recipe to give your family a classic dinner while also using a variety of veggies in your Share!


  • 1 lb white potatoes, cut into 1/2-in chunks
  • 1 head of celeriac, peeled and chopped into 1/2-in chunks
  • 3 leeks, washed and sliced into 1/2-in medallions
  • 2 oz. cheese (optional)
  • 1 teaspoon butter, extra for greasing
  • 4-5 tablespoons of nutritional yeast
  • 2 cups milk
  • 2 garlic cloves, peeled and crushed
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 cup breadcrumbs


  1. Preheat oven to 350F
  2. Boil the potatoes, leeks, and celeriac for 10 minutes in a large heavy-bottomed pot, then drain.
  3. If oven proof, you may use the same pot to bake the vegetables in the oven. In that case, grease it with butter and set aside.
  4. To prepare the sauce, place a small saucepan over medium heat. Melt 1 teaspoon butter and lightly fry the garlic. Put in herbs, nutmeg, and pour the milk in. Stir continuously while adding in 4 tablespoons of nutritional yeast. Keep stirring while the sauce reduces, you will need to simmer the sauce for about 15 minutes. Take off heat.
  5. Place the boiled vegetables in the greased heavy-bottomed dish, cover with the sauce, sprinkle over breadcrumbs, and 1 tablespoon nutritional yeast, then bake for 30 minutes. If you wish to incorporate cheese, stir that in with the vegetables.

Recipe adapted from