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Baked creamy celeriac and potato gratin

Name: Baked creamy celeriac and potato gratin
Prep time: 15 h
Cook time: 1 h 30 min
Total time: 16 h 30 min
Yield: for 6 people
Cuisine: French recipes
Ingredients: 200ml vegetable stock; 2 garlic cloves; 200ml double cream; 1 tbsp olive oil; 1 large onion; 1 large celeriac; 3 medium potatoes; 1 tbsp plain flour; 1 tbsp chopped fresh flatleaf parsley

Published: 30 Nov 08
Updated: 18 Mar 24

This fabulous side dish is a perfect accompaniment to your Sunday roast. Rather than just the humble spud, this makes the most of surely one of the world’s most underrated veg: the celeriac. Yes, it’s a bit knobbly and awkward to peel, but it brings a fabulous depth of flavour to this dish.

Find ideas for Sunday lunch menus here too.

Easy
December 2008

Test kitchen approved

for 6 people

Find ideas for Sunday lunch menus here too.

Vegetarian recipes

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Ingredients

200ml vegetable stock
2 garlic cloves
200ml double cream
1 tbsp olive oil
1 large onion
1 large celeriac
3 medium potatoes
1 tbsp plain flour
1 tbsp chopped fresh flatleaf parsley

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Method

Preheat the oven to 200°C/fan180°C/gas 6. In a saucepan, bring 200ml vegetable stock to the boil with 2 garlic cloves, lightly crushed, then remove from the heat and stir in 200ml double cream. Set aside to cool and infuse.
Heat 1 tbsp olive oil in a pan and gently fry 1 large onion, chopped, for 10 minutes, until very soft.
Peel and quarter 1 large celeriac, then slice to 3mm thickness. Put in a bowl with 3 medium potatoes, sliced to 3mm thickness, and toss with 1 tbsp plain flour, 1 tbsp chopped fresh flatleaf parsley and some seasoning.

Butter a 1.2-litre ovenproof dish and layer up the celeriac, potatoes and the softened onion. Strain the cream mixture (discard the garlic) into a jug and pour over the gratin.
Bake for 1-1¼ hours, until golden brown and bubbling and the potatoes are cooked through.