Celeriac au gratin

    30 min

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


    Dorset, England, UK
    25 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    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


    Used crème fraiche instead of cream. Layered with sliced potatoes.  -  05 Oct 2014