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• Step 1

  When ready to cook, set the Traeger to 400°F and preheat, lid closed for 15 minutes.

• Step 2

  Butter a 9 X 13 baking dish with 1 Tbsp of the softened butter.

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  • 1 Tablespoon butter, softened

• Step 3

  In a medium frying pan over medium heat, melt the remaining butter. Add the leeks and a generous pinch of salt and pepper and cook, stirring often, until softened, about 5 minutes. Remove from the heat and allow to cool.

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  • 4 Tablespoon butter, softened

  • 2 Large Leek, white parts only, cleaned & sliced into half moons

  • Pinch salt and pepper

• Step 4

  Place the potato and celery root slices into a large mixing bowl. Add the cream, the leek mixture, the minced sage, another teaspoon of salt and 1/2 tsp of pepper, along with half of the Gruyere. Stir gently to coat.

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  • 5 Small Yukon Gold Potatoes, sliced 1/4" thick

  • 2 Whole Celery Root, peeled & sliced 1/4'' thick

  • 2 Cup Cream

  • 1 Tablespoon sage, minced

  • 1 Teaspoon salt

  • 1/2 Teaspoon pepper

  • 1 Cup shredded Gruyere cheese

• Step 5

  Arrange a layer of potato and celery root slices so they’re slight overlapping in the prepared baking dish. Repeat two more times so there are three layers of potatoes.

• Step 6

  Pour remaining cream from the bowl over the gratin, then sprinkle with the remaining cup of cheese.

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  • 1 Cup shredded Gruyere cheese

• Step 7

  Cover the dish loosely with foil and bake on the grill for 45 minutes. Remove the foil and continue baking until the top is golden and bubbly and the potatoes are tender when pierced, about 30-45 minutes longer.

• Step 8

  Let stand for 10 minutes before serving. Enjoy!