Celeriac au gratin

Celeriac au gratin


12 people made this

About this recipe: Creamy celeriac with a crunchy cheesy breadcrumb topping. Delicious side dish for any roast. My family never complain when I make this!

jean.isacke Dorset, England, UK

Serves: 6 

  • 675g celeriac, peeled and sliced
  • 1 teaspoon lemon juice
  • Pinch of salt
  • 60ml double cream
  • 2 tablespoons butter, melted
  • 60g breadcrumbs
  • 40g grated cheese

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Preheat the oven to 190 C / Gas 5.
  2. Bring a pot of water to the boil. Stir in lemon juice and a pinch of salt. Add celeriac and boil for 10 minutes or under just tender. Strain.
  3. Layer the celeriac in an ovenproof dish, adding a little double cream and melted butter to each layer. Top with breadcrumbs and grated cheese. Bake in preheated oven for 20 - 25 minutes or until the breadcrumbs are golden brown and crisp.

Freezing tip

Cool then freeze. Use within 4 months.

To thaw and reheat

Thaw at room temperature for 2 hours. Reheat at 180 C / Gas 4 for 45 minutes.

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Reviews (5)


- Rated on - 24 Jan 2016


Made this on Christmas Day and it went down really with my guests. It tasted delicious! - 26 Dec 2015


I layered with creme fraiche and garlic butter. Also added the odd sprinkle of chicken stock granules. Left off the breadcrumbs to avoid the carbs. Truly delicious! - 04 Nov 2014

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