Celeriac & potato gratin

Celeriac & potato gratin

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 30 mins Cook: 1 hr, 50 mins

More effort

Serves 8
In this indulgent side dish, vegetables are layered up with a creamy sauce, caramelised onions, and flavours of nutmeg, garlic and thyme

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal464
  • fat29g
  • saturates18g
  • carbs36g
  • sugars10g
  • fibre8g
  • protein10g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.


  • 50g butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 large onions, halved and thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp golden caster sugar
  • 500ml milk



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

  • good grating of nutmeg



    One of the most useful of spices for both sweet and savoury

  • 2 garlic cloves, finely chopped
  • 5 thyme sprigs, chopped
  • 300ml pot double cream
  • 1 celeriac (about 450g), peeled



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

  • 1¼kg even-sized potatoes



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

  • 50g finely grated parmesan (or vegetarian alternative)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Heat oven to 180C/160C fan/gas 4 and grease a shallow ovenproof dish about 35 x 24cm. Melt the butter in a non-stick frying pan, add the onions and fry for 10 mins, stirring frequently, until soft and starting to turn golden. Sprinkle over some seasoning and the sugar, stir again, then cook 5-10 mins more until golden. Meanwhile, heat the milk with the nutmeg, garlic, thyme and seasoning. When the mixture starts to boil, pour in the cream and turn off the heat.

  2. Quarter the celeriac and thinly slice, then arrange in the base of the dish. Pour over half the milk mixture, then spoon over the golden onions. Thinly slice the ends of the potatoes, reserving the middles. Pile the sliced potatoes into the dish, then thinly slice the reserved middle sections and arrange neatly on top. (By cutting the potatoes this way, you should have neat slices roughly all the same size for the top of the gratin.) Pour over the remaining milk mixture, scatter over the Parmesan and bake for 1 hr 30 mins until a knife easily cuts through the layers. Allow to rest for 10 mins before serving to allow the creamy sauce to soak into the potatoes.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
22nd Dec, 2014
superb, looked just like the picture and tasted great serviced with gammon. The tip about keeping the best looking slices of potato for the top layer is useful. will make again.
12th Dec, 2014
I made this in readiness for Christmas Day, fortunately I tried a bit of it beforehand. The taste was lovely but the celeriac was dreadful, so woody/ stringy. This was the first time I had ever cooked with this vegetable and despite trimming it the dish was awful. Would not make again, I fed it to the chickens a complete waste of money.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?