Celeriac, potato & rosemary gratin

Celeriac, potato & rosemary gratin

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(16 ratings)

Prep: 25 mins Cook: 1 hr, 15 mins


Serves 4 - 6
This warming and creamy dish is perfect for sharing with friends and family

Nutrition and extra info


  • kcal685
  • fat59g
  • saturates33g
  • carbs31g
  • sugars9g
  • fibre6g
  • protein9g
  • salt0.75g
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  • 6 rashers bacon, chopped (optional)



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 420ml double cream
  • 350ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 garlic clove, sliced
  • 1 tbsp rosemary, finely chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 red chilli, deseeded and sliced
  • 1 tbsp Dijon mustard
  • 1 celeriac (about 500g) peeled, quartered and thinly sliced



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 500g potatoes, peeled and very thinly sliced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…


  1. Heat oven to 180C/160C fan/gas 4. Grill the bacon, if using, until cooked and lightly brown, then set aside.

  2. Bring cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, then turn off.

  3. Pour a little of the cream mixture onto the bottom of an ovenproof gratin dish. Arrange a layer of celeriac, scatter with bacon, then season. Pour over some more of the cream mixture and repeat the same process, alternating potato and celeriac, finishing with a layer of potato. Cover with the remainder of cream mixture, then bake for 1-1¼ hrs, until golden and vegetables are tender when a knife is stuck in. Leave to sit for 5 mins, then serve.

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Comments (25)

Janet Kaiser's picture

Classic dish and now "accessible" to everyone, not just people in cities who can source such exotic ingredients as celeriac at the drop of a hat. By definiition, gratins always have a "browned crust" which does not necessarily involve cheese. However those who added a top layer are on the money in my opinion. Cheddar being the best choice, a cheddar & parmesan mix also suits. A slice or two of tomato also adds a bit of colour.

x-x-x-faerie-x-x-x's picture

This was lovely, will definitely make again.

susieone's picture

I made this without the bacon and served it with beef bourguignon. Perfect (and very greedy!)

AnnabelDeVine's picture

Really delicious. I didn't have double cream so used whipping cream and a couple of spoons of mascarpone. Luckily I have a mandolin which made all the slicing a breeze. Served this with the steaks in red wine sauce and steamed kale and there were compliments all round!

andreacalverley1@gmail.com's picture

Wow! This is DELICIOUS! Will be making this again & will add more celeriac next time. Don't hesitate - make this dish!!

blacksabbath's picture

Very nice. Added cheese on top for some extra calories.

amybelle123's picture

Very nice. Easy to make and very tasty. Omitted the bacon and didn't miss it. Everyone went for seconds.

mrsohlin's picture

Wasn't really one of our favourite, had too much liquid and fat in it. Unfortunately it didn't worth the trouble.

julietulip's picture

Lovely lovely lovely! My first time with celeriac and I will be back! This dish is delicious. I adapted it slightly to use up what I had in (leftover whipping cream mixed with creme freche worked instead of double cream & wholegrain mustard instead of dijon). Didnt use the bacon and the dish didnt miss anything. Yummy

debsy1968's picture

family enjoyed this, good way to get kids to eat more veg!

clivalicious's picture

Would definitely make again, though perhaps 2 layers of potato to one of celeriac. Wasn't expecting such a bold flavour. Also needed a much bigger gratin dish as half my sauce ended up on the bottom of the oven!

nina23's picture

I served this with the roasted lamb, so I omitted the bacon. It was absolutely delicious, the combination of potato, celeriac and rosemary - yummy! Will make it again very soon.

chopper_46's picture

Food processor is a necessary advantage for this recipe unless your knife skills are good

yorkshirejen's picture

Used half double cream and half lower fat creme fraiche and I don't think it impaired the flavour. Omitted the bacon and served alongside a veggie sausage toad, it made a lovely side dish.

paramar's picture

Delish! Just be careful not to let the cream/milk mixture boil over as I did when I took my eye off it while slicing the veg! What a mess.

jaxcoox's picture

Tried this very yummy :o)

wallwi's picture

I tried this recipe but used low fat creme fraiche instead of double cream for the sauce; as karin said before when using low fat it split and was a little watery. However, the taste was good; just make sure all slices of cerleriac and potato are same thickness(thiness??) otherwise you get uneven cooking.

Janet Kaiser's picture

Not all recipes work when you reduce the fat content. Now you know this is one of them!

dani_thornton's picture

We tried this when I first saw the recipe in GF magazine....it looked sensational in the pictures and it tasted even better in real life. Highly recommended for an indulgent treat!

cjsansom's picture

Fabulous! Very easy to make and delicious to eat. Tastes sensational and will be a regular accompaniment. Cooked with the Nick Nairn venison recipe from GF site.


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