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Celeriac Hashbrown Casserole


  • 2 Tbsp butter
  • 2 Leeks, washed well and sliced in thin rings
  • 3 cloves Garlic, chopped
  • 4-6 mushrooms, chopped
  • 1 medium size Celeriac, washed well and outer rough skin peeled, and grated
  • 5 small Potatoes, grated with skin on
  • ½ cup plain Greek Yogurt
  • 1 cup Milk
  • Small handful fresh Thyme leaves, chopped
  • Sea Salt & freshly ground Black Pepper to taste
  • 4 oz Aged Gruyere, grated



Preheat oven to 375. Place 1 Tbsp butter in a saute pan and saute the leeks over medium heat. Stir occasionally. Add in garlic and then mushrooms. Mix all ingredients except the Gruyere together in a bowl. Pour into a buttered casserole dish. Sprinkle cheese on top. Bake for 1 hour.

Adapted from The Loveless Cafe in Nashville