Celeriac & potato gratin

In this indulgent side dish, vegetables are layered up with a creamy sauce, caramelised onions, and flavours of nutmeg, garlic and thyme

  • Prep:30 mins
    Cook:1 hrs 50 mins
  • Serves 8
  • More effort

Nutrition per serving

  • kcal 464
  • fat 29g
  • saturates 18g
  • carbs 36g
  • sugars 10g
  • fibre 8g
  • protein 10g
  • salt 0.6g


  • 50g butter, plus extra for greasing
  • 2 large onions, halved and thinly sliced
  • 1 tsp golden caster sugar
  • 500ml milk
  • good grating of nutmeg
  • 2 garlic cloves, finely chopped
  • 5 thyme sprigs, chopped
  • 300ml pot double cream
  • 1 celeriac (about 450g), peeled
  • 1¼kg even-sized potatoes
  • 50g finely grated Parmesan (or vegetarian alternative)


  1. Heat oven to 180C/160C fan/gas 4 and grease a shallow ovenproof dish about 35 x 24cm. Melt the butter in a non-stick frying pan, add the onions and fry for 10 mins, stirring frequently, until soft and starting to turn golden. Sprinkle over some seasoning and the sugar, stir again, then cook 5-10 mins more until golden. Meanwhile, heat the milk with the nutmeg, garlic, thyme and seasoning. When the mixture starts to boil, pour in the cream and turn off the heat.

  2. Quarter the celeriac and thinly slice, then arrange in the base of the dish. Pour over half the milk mixture, then spoon over the golden onions. Thinly slice the ends of the potatoes, reserving the middles. Pile the sliced potatoes into the dish, then thinly slice the reserved middle sections and arrange neatly on top. (By cutting the potatoes this way, you should have neat slices roughly all the same size for the top of the gratin.) Pour over the remaining milk mixture, scatter over the Parmesan and bake for 1 hr 30 mins until a knife easily cuts through the layers. Allow to rest for 10 mins before serving to allow the creamy sauce to soak into the potatoes.

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