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recipe image Potato and Celeriac Gratin
  • main
  • potatoes
  • milk
  • cheese
  • vegetables
  • lunch
  • dinner
  • vegetables
  • gratin

Potato and Celeriac Gratin

  • Preparation time
  • Cooking time
  • ServingsNot available
  • Difficulty


  • 1 onion sliced
  • 2 tbsp Flora Original
  • 400ml double cream
  • 350ml milk
  • 1 garlic clove, grated
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 tsp Dijon mustard
  • 1 celeriac, peeled, halved and finely sliced
  • 500g potatoes, finely sliced (no need to peel)
  • 30g parmesan, grated

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Heat the oven to 180C/160C fan. Heat the Flora in a small saucepan over a medium heat, then add the onion along with a big pinch of salt, fry until soft and golden, around 10 mins, then add the garlic and cook for 2 mins further. Add the cream, milk, garlic, thyme, bay and dijon, bring to a gentle simmer then leave to infuse.
  2. Stack the celeriac and potato slices in a baking dish, starting with 1/3 of the slices. Pour over 1/3 of the cream mix, then repeat with the rest of the mixture. Sprinkle with the parmesan and bake for 30 mins, until the vegetables have no resistance with a skewer is pressed through and the top is golden. Allow to sit for 10 mins, then serve.