Celeriac, potato & rosemary gratin

Celeriac, potato & rosemary gratin

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(22 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


  • 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…

  • 2 garlic cloves, 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, questions and tips

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18th Dec, 2016
My best ever meal. We replaced cream with crème fraiche and served with homegrown red cabbage. It was extremely tasty & I will serve as a vegetarian version when needed.
Janet Kaiser's picture
Janet Kaiser
29th Oct, 2016
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.
24th Aug, 2015
This was lovely, will definitely make again.
15th Nov, 2014
I made this without the bacon and served it with beef bourguignon. Perfect (and very greedy!)
26th Oct, 2014
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!
6th May, 2013
Wow! This is DELICIOUS! Will be making this again & will add more celeriac next time. Don't hesitate - make this dish!!
blacksabbath's picture
25th Apr, 2012
Very nice. Added cheese on top for some extra calories.
18th Mar, 2012
Very nice. Easy to make and very tasty. Omitted the bacon and didn't miss it. Everyone went for seconds.
30th Jan, 2012
Wasn't really one of our favourite, had too much liquid and fat in it. Unfortunately it didn't worth the trouble.
17th Jan, 2012
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


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