Cheesy celeriac, leek & rosemary gratin in a dish

Cheesy celeriac, leek & rosemary gratin

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(14 ratings)

Prep: 25 mins Cook: 1 hr, 35 mins


Serves 8

Combine celeriac and leek with mature cheddar for an indulgent Christmas side dish. A spoonful of mustard or horseradish stirred through the cream wouldn’t go amiss

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal314
  • fat29g
  • saturates18g
  • carbs5g
  • sugars4g
  • fibre4g
  • protein6g
  • salt0.5g
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  • 25g butter



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

  • 2 leeks, outer layer removed, washed of any grit and sliced into rings



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • small handful rosemary leaves, roughly chopped
  • 1 bay leaf
  • 300ml double cream
  • 300ml milk



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

  • 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…

  • 100g cheddar or gruyère, coarsely grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…


  1. Heat the butter in a saucepan. Add the leeks, rosemary and bay leaf, then cover and cook very gently over a medium-low heat for 15-20 mins until the leeks are soft. Pour over the milk and almost all of the cream, then season and bring to the boil. Remove from the heat and leave to cool a little, then scoop out the bay leaf.

  2. Pour a little of the leek mixture into an ovenproof gratin dish. Arrange a layer of celeriac in the dish, then season. Spoon over some more of the leek mixture and scatter with a little cheese. Repeat the process, alternating between layers of the leek mixture, cheese and celeriac slices, then finish with a drizzle of cream and the last of the cheese. Can be prepared up to a day ahead and kept in the fridge. 

  3. Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr-1 hr 15 mins until the top is golden and the celeriac is tender when poked with a knife. If the gratin is browning a little too much, cover the dish in foil. Can be chilled, then reheated in a microwave or oven on a low heat with a drizzle more cream.

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Comments, questions and tips

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24th May, 2020
I’m doing low carb so eat a lot of celeriac, either as gratin or as a salad - remoulade or slaw. I usually have a box of ready shredded celeriac in the fridge to save time when making salad but this evening I fancied it baked and had only the shredded vegetable. Why not? I thought. Why not mix the shredded celeriac with shredded leeks and finish off in the oven mixed with cream and cheese? Turned out really nice - a lovely taste and texture and a crusty top. Surprising since I’ve not seen a recipe like it before. Will make again and again.
24th Dec, 2019
Absolutely delicious.
11th Nov, 2019
Yum, yum, yum. Can’t fault it. I swapped half the celeriac out for potato as I was unsure if the kids would find it too strong but I needn’t have I don’t think. We had it as a main for weeknight supper but it’d be great as a side with sausages, a pork chop or a roast. Will make again.
22nd Mar, 2019
Have made this a few times now, it is lovely and has the added bonus of been low carb. The family love it.
14th Nov, 2018
Heavenly. Followed the recipe to the letter (with one extra leek) and it was divine. Am making it again this weekend. Wonderful winter comfort food.
17th Nov, 2018
Hi, can this be frozen? Thanks!
goodfoodteam's picture
19th Nov, 2018
Thanks for your question. This dish maintains a better consistency if not frozen but you can prepare it to the end of step 2 if you want to get ahead.
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