Slide thumbnail







Celeriac & Potato Gratin

2.9/5 rating (14 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 40 mins
  • Difficulty: Easy
  • Print:
Celeriac & Potato Gratin

Great winter vegetable, perfect with lamb. A simple dish can be made the day before and gently warmed, covered in a moderate oven or microwave.


  • 350g celeriac (500g unpeeled)
  • 350g potatoes
  • 600ml whipping cream
  • 4 cloves of garlic, crushed
  • salt and freshly milled black pepper

Share This

Follow Phil


  1. Pre heat the oven to 190°, gas 5.
  2. Cut the peeled celeriac in quarters, and then slice into thin slices about half centimetre thick.
  3. Slice the potatoes in the same fashion, then rinse well in cold water.
  4. Place both vegetables into a large saucepan cover with water and a couple of teaspoons of salt.
  5. Cover and bring to the boil, simmer for 2 minutes, this helps to soften the vegetable, and gives a much nicer end result. Drain well.
  6. Carefully cover the bottom of a 24cm x 24cm x 5cm deep baking dish with pieces of celeriac, overlapping quite generously. Do the same with the potatoes.
  7. Season well with salt and pepper.
  8. Continue layering until all the celeriac and potato are used up.
  9. Bring the cream and the garlic to the boil and then pour over the celeriac and potato carefully.
  10. Press down with a potato masher.
  11. Cover with foil and place the dish on a tray and pop into the pre heated oven and cook for about 30 minutes then remove the foil then continue to cook until well coloured and reduced, probably a further 20 minutes or so.
  12. You may want to press down with the masher over the period of cooking.
  13. When cooked a skewer or knife with easily penetrate the creamy cake with very little resistance.

Phil's Tips

If you can make it on the day all the better, then re-warm in a cool oven or microwave. I find that the microwave is brilliant for warming dishes like this with no reduction of the cream and extremely quick.  The purists may sneer but I’m all for getting the best result possible, with the least amount of fuss.

You might also like

Fresh Mint Sauce/Jelly
Mint Sauce
Roast Leg of Lamb
Roast Leg of Lamb

Share This

Follow Phil