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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28th Oct, 2009
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.
20th Oct, 2009
will try this looks great!
8th Oct, 2009
We really liked the taste of this dish, but as I had no regular milk I used the low fat kind together with heavy cream, and the sauce "split" turned all watery and lumpy. What did I do wrong?
Janet Kaiser's picture
Janet Kaiser
29th Oct, 2016
You answered yourself! You altered the amount of fat. I also suspect you are in the USA where milk and cream production is hi-tech and highly processed. Although it looks mixed, your heavy cream never properly mixes with low fat / skimmed milk. You would have needed to really liquidise it for it to have a chance of working. This recipe technique depends on the high fat content of the creamy milk mix. Try again, but stick to the recipe. If you are concerned about the fat content, just serve smaller portions.
17th Sep, 2009
As I am a vegetarian will be omitting the bacon, but does anyone know if this recipe will then need salt or is celeriac naturally salty tasting?
17th Sep, 2009
I will definatly be trying this recipe, been wanting to try celariac for ages, now's my chance, thx, :)))


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