Celeriac Gratin (Celery Root Gratin) Recipe

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Serving sumptuous celeriac gratin, the sauce soft and unctuous below the golden top.

5 from 1 vote

A delicious celeriac bake with cream and a rich cheesy topping, perfect with salad or as a side dish to rich meats.

Servings: people

Author: Helen Best-Shaw

Prep Time5

Cook Time40

Total Time45

Ingredients

1 celeriac - about 450g / 1lb
1 medium onion
1 clove garlic
100 g cheddar cheese - strong, grated
black pepper and sea salt - to season
150 ml double / heavy cream - or use single cream instead of the double cream and milk
150 ml milk
2 sprigs fresh thyme

Metric - USA Cups

Instructions

Peel the vegetables. Cut the celeriac and onion into slices about 3 mm thick. Finely chop the garlic.
1 celeriac, 1 medium onion, 1 clove garlic
Grease the bottom and sides of a gratin/casserole dish with a little oil.
Add half the celeriac and onion, arranging in layers. Scatter over half the garlic and grated cheese.
1 clove garlic, 100 g cheddar cheese
Season generously with freshly ground black pepper and a sprinkle of sea salt. Then repeat with the rest of the celeriac and onion, and scatter over the remaining garlic.
black pepper and sea salt
Whisk the milk and cream together and pour over the gratin, so that everything is almost covered.
150 ml double / heavy cream, 150 ml milk
Season again, and scatter the remains of the grated cheese on top. Add a sprig of thyme and then transfer to the oven to bake at 180°C / Gas 4 for about 40 minutes.
2 sprigs fresh thyme
Your celeriac gratin is ready when it is golden and bubbling, and the celeriac istender when you poke it with a knife. If the top starts to brown before the celeriac is cooked, cover with foil and return to the oven until it is ready.

Notes

Storage

Fridge – This celeriac gratin will store for several days in the fridge. Reheat it in the oven or microwave as you prefer.

Freezer – You can freeze your celeriac bake but I find the texture of celeriac is affected by freezing, so you may prefer not to.

Hints and tips

Be aware that the shape of your dish can have a significant effect on cooking time. A deep dish with a more compact footprint will need longer than a wide, shallow gratin.

If you don't want to eat your leftovers for lunch the next day, you can add them to a vegetable soup.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.