Celeriac Gratin

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  • Serves: 6 - 8
  • Prep Time: 20 mins
  • Ready in: 40 mins
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Celeriac Gratin

A great winter vegetable, perfect with roast turkey. A simple dish can be made the day before and gently warmed, covered in a moderate oven or microwave.


  • 1.5kg celeriac (1.2kg peeled)
  • 1 pint whipping cream
  • 2 cloves of garlic, crushed
  • salt and freshly milled black pepper

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  1. Cut the peeled celeriac in quarters, and then slice into thin slices about half centimetre thick.
  2. Place into a large saucepan cover with water and a couple of teaspoons of salt.
  3. Cover and bring to the boil, simmer for 2 minutes, this helps to soften the vegetable, and gives a much nicer end result.
  4. Drain well.
  5. Carefully cover the bottom of a 20cm x 30cm x 5cm deep baking dish with pieces of celeriac, overlapping quite generously. Season well with salt and pepper and sprinkle over the crushed garlic.
  6. Continue layering until all the celeriac is used up.
  7. Bring the cream to the boil and then pour over the celeriac carefully. Pop into the pre heated oven and cook for about 40 minutes until well coloured and reduced.
  8. Remove from the oven and keep warm, or cool quickly wrap in cling film and re heat the next day.