Celeriac, potato and beetroot gratin

Celeriac, potato and beetroot gratin
  • Serves icon Serves 4-6
  • Time icon Hands-on time 30 minutes, cooking time 1 hour 30 minutes

The earthy flavours of celeriac and beetroot take classic potato gratin to another level. Serve this crispy, creamy and cheesy dish with a light salad for a fantastic vegetarian dinner.

Nutrition: per serving

Calories
673kcals
Fat
51.2g (26.4g saturated)
Protein
9.6g
Carbohydrates
43.1g (16.9g sugars)
Fibre
7.6g
Salt
1.2g
Calories
673kcals
Fat
51.2g (26.4g saturated)
Protein
9.6g
Carbohydrates
43.1g (16.9g sugars)
Fibre
7.6g
Salt
1.2g

Ingredients

  • Unsalted butter for greasing
  • 1kg maris piper potatoes, finely sliced
  • 300g beetroot, peeled and 
finely sliced
  • 300g celeriac, peeled and 
finely sliced
  • 400ml double cream
  • 2 tbsp wholegrain mustard
  • Pinch of freshly grated nutmeg
  • 50g gruyère cheese, grated

For the salad

  • 1 tbsp clear honey
  • 1 tbsp Dijon mustard
  • ½ tbsp sherry vinegar
  • ½ tbsp white wine vinegar
  • 3 tbsp extra-virgin olive oil
  • Squeeze of lemon juice
  • 300g mix of peppery, bitter salad leaves, such as frisée, mizuna, mustard leaves or rocket

Method

  1. Preheat the oven to 180°C/fan 160°C/gas 4. Grease a 2 litre ovenproof dish with the butter, then cover the base with half the potato slices arranged in 2 layers. Top with half the sliced beetroot, all the sliced celeriac, then the remaining beetroot, seasoning lightly between each layer. Finish with two layers of the remaining potato slices.
  2. Mix the cream, mustard, nutmeg and gruyère together in a jug, then pour over the layered vegetables. Bake for 1 hour 30 minutes until the top is golden and the vegetables are tender when pierced with a knife.
  3. Meanwhile, in a large bowl, whisk together the honey, mustard and vinegars. Season well, then whisk in the oil. Whisk in the lemon juice to taste. Pour half the dressing out of the bowl into a jug. Just before serving, add the salad to the bowl and toss well, then add more dressing to taste. Serve the salad with the gratin.

delicious. tips

  1. To save time, slice the vegetables in a food processor. Store leftover salad dressing in a sterilised jam jar in the fridge for up to 4 weeks.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Recipes to celebrate spring

Tenderstem broccoli gratin

This creamy, zesty broccoli gratin makes a wonderful vegetarian side dish for dinner parties or...

Save recipe icon Save recipe icon Save recipe

Potato recipes

Fondue hasselback potato bake

This dish is a love affair between crisp, roast potatoes and melted cheese – more specifically...

Save recipe icon Save recipe icon Save recipe

Potato and sauerkraut gratin

Try this Eastern European take on the comforting French gratin – made with sauerkraut, bacon...

Save recipe icon Save recipe icon Save recipe

Nourishing winter recipes

Squash gratin with tomatoes, cream and Gruyère cheese

If all you can think of is a bowl of something filling and warming, then...

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 50% OFF!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine