Celeriac gratin

An indulgent, creamy veggie side dish

Celeriac gratin

Celeriac gratin

Serves Serves 12
Time Cooks In1 hour 5 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 347 17%
  • Fat 29.3g 42%
  • Saturates 18.1g 91%
  • Sugars 2.7g 3%
  • Salt 0.5g 8%
  • Protein 4.7g 9%
  • Carbs 17.1g 7%
  • Fibre 2.3g -
Of an adult's reference intake
Tap For Method


  • 1 kg potatoes
  • 1 large celeriac
  • 1 onion
  • 2 cloves garlic
  • 75 g Cheddar cheese
  • 600 ml double cream
  • 1 small bunch fresh flat-leaf parsley , (20g)
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Tap For Ingredients


  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Peel and slice the potatoes, celeriac and onion into 1cm slices, then place in an earthenware-type baking dish. Season with a pinch of sea salt and black pepper.
  3. Peel, finely chop and add the garlic, grate in most of the cheese, then tip in the cream. Roughly chop and add the parsley stalks.
  4. With a spoon, move everything around to mix all the flavours. Grate over the reserved cheese, and bake in the oven for 50 minutes, or until tender and golden.
  5. Pick over the parsley leaves, to serve. I like to leave the gratin in the dish, pop it in the middle of the table and tuck in!