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
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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…

  • 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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4th Dec, 2011
family enjoyed this, good way to get kids to eat more veg!
14th Nov, 2011
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
12th Oct, 2011
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
25th Jun, 2011
Food processor is a necessary advantage for this recipe unless your knife skills are good
yorkshirejen's picture
11th Apr, 2011
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.
26th Mar, 2011
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.
3rd Oct, 2010
Tried this very yummy :o)
19th Apr, 2010
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
Janet Kaiser
29th Oct, 2016
Not all recipes work when you reduce the fat content. Now you know this is one of them!
31st Oct, 2009
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!


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