Celeriac, potato & rosemary gratin

Celeriac, potato & rosemary gratin

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

Prep: 25 mins Cook: 1 hr, 15 mins

Easy

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

Nutrition and extra info

Nutrition:

  • kcal685
  • fat59g
  • saturates33g
  • carbs31g
  • sugars9g
  • fibre6g
  • protein9g
  • salt0.75g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 6 rashers bacon, chopped (optional)
    Bacon

    Bacon

    bay-kon

    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

    Milk

    mill-k

    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

    Rosemary

    rose-mar-ee

    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
    Celeriac

    Celeriac

    sell-air-e-ak

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

  • 500g potatoes, peeled and very thinly sliced
    Potato

    Potato

    po-tate-oh

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

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
debsy1968
4th Dec, 2011
family enjoyed this, good way to get kids to eat more veg!
clivalicious
14th Nov, 2011
4.05
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
nina23
12th Oct, 2011
5.05
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
chopper_46
25th Jun, 2011
5.05
Food processor is a necessary advantage for this recipe unless your knife skills are good
yorkshirejen's picture
yorkshirejen
11th Apr, 2011
4.05
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
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.
Jaxcoox
3rd Oct, 2010
5.05
Tried this very yummy :o)
wallwi
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
5.05
Not all recipes work when you reduce the fat content. Now you know this is one of them!
dani_thornton
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!

Pages

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?