Celeriac and Potato Gratin
Thin layers of celeriac and potato baked in garlicky cream until golden and tender. A rich side or a main with salad.
- Time1 hr 45
- LevelEasy
- Costabout £0.80 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 424kcal
- 26.6gcarbs
- 6.7gof which sugars
- 31.9gfat
- 19.9gsaturates
- 7.6gprotein
- 3.5gfibre
- 0.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 170°C (150°C fan). Butter a large, shallow baking dish.
- 2
Peel the celeriac and potatoes and slice them as thinly as you can, about 2 mm, with a mandoline or sharp knife. Keep the slices in separate bowls, do not rinse the potato.
- 3
Heat the cream, milk, garlic, thyme and nutmeg in a pan until just steaming. Season generously with salt and pepper.
3 min - 4
Layer the celeriac and potato slices overlapping in the dish, pouring a little of the hot cream mixture over each layer and scattering a bit of cheese, until all is used. Press down firmly and finish with the rest of the cream and cheese.
- 5
Cover with foil and bake for 1 hour. Remove the foil and bake for 25 to 30 minutes more until the top is deep golden and a knife slides through easily.
90 min - 6
Rest for 10 minutes so it slices neatly.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
