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Celeriac Hashbrown Casserole


  • 2 tbl 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
  • 1/2 cup plain greek yogurt
  • 1 cup milk
  • small handful fresh thyme leaves, chopped
  • salt and pepper to taste
  • 4 oz grated cheese


1. Preheat oven to 375°F. Place 1 tbl butter in a saute pan and saute the leeks over medium heat. Stir occasionally.

2. Add in garlic and then mushrooms.

3. Mix all ingredients except the cheese 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

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