This flavorful, hearty-textured gratin made with Brussels sprouts and kale is craveable. The celery root takes on a creamy texture when cooked and the mustard in the topping adds a mild bite. Skip the ham to make this side vegetarian.
Recipe courtesy of Treva Chadwell
Brussels Sprouts, Kale and Celery Root Gratin
1 hr 25 min
15 min
8 servings
1 hr 25 min
15 min
8 servings


  • 2 tablespoons unsalted butter, melted, plus more for greasing
  • 3 tablespoons whole-grain mustard
  • 1 1/2 cups coarse whole-wheat breadcrumbs or plain breadcrumbs
  • 1/4 cup fresh parsley leaves, roughly chopped
  • 2 tablespoons sliced fresh chives
  • Kosher salt and freshly ground pepper
  • 3/4 cup heavy cream
  • 3/4 cup chicken or vegetable stock
  • 1 medium celery root (about 12 ounces), peeled, quartered and thinly sliced
  • 2 tablespoons olive oil, plus more for drizzling
  • One 7-ounce ham steak, cut into 1/2-inch dice, optional
  • 2 medium shallots, sliced
  • 1 pound Brussels sprouts, trimmed and quartered
  • 1 bunch kale (about 8 ounces), stemmed and sliced
  • 1 tablespoon apple cider vinegar


Preheat the oven to 350 degrees F. Generously butter a 9-by-13-inch baking dish. Whisk together the mustard and remaining butter in a medium bowl, and then mix in the breadcrumbs, parsley, chives, 1/4 teaspoon salt and some pepper. Toss to coat and set aside.

Heat the cream and stock in a medium saucepan over medium heat. Add the celery root, bring to a simmer and cook until tender, 8 minutes. 

Meanwhile, heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the ham, if using, and cook until lightly browned, 5 minutes, and then stir in the shallots and cook until soft, 3 minutes. Add the Brussels sprouts, sprinkle with salt and pepper and cook until bright green and beginning to brown, 5 minutes. Add the kale and cook, stirring, until beginning to wilt, 3 minutes, and then pour in the apple cider vinegar and cook until absorbed. Remove from the heat. 

Layer the bottom of the baking dish with celery root slices, and then spread the Brussels sprout mixture evenly over the top. Pour the cooking liquid from the celery root over the Brussels sprouts. 

Bake until the top of the gratin begins to brown, 20 minutes. Remove from the oven and sprinkle the breadcrumb mixture over the top, and then continue baking until the breadcrumbs are toasted and the gratin is bubbling around the edges, 15 minutes. Let rest 15 minutes before serving.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:


Brussels Sprouts with Pancetta

Recipe courtesy of Giada De Laurentiis

Brussels Sprouts with Kale and Apples

Recipe courtesy of Kimberly Schlapman

Celery Root Latkes

Recipe courtesy of Cooking Channel

Celery Root Slaw

Recipe courtesy of Eddie Russell

Brussels Sprouts Slaw

Recipe courtesy of Tiffani Thiessen

Brussels Sprouts Supreme

Recipe courtesy of Marcela Valladolid

Roasted Brussels Sprouts

Recipe courtesy of Cheryl Smith

Indian Brussels Sprouts

Recipe courtesy of Bal Arneson


Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Unwrapped 2.0

3:30pm | 2:30c


4:30pm | 3:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here