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Potato and Celeriac Gratin
Thin slices of potato and celeriac slow cooked in the oven for a delicious gratin.
Learn how to make potato and celeriac gratin – they’re so easy to make and the perfect lunch box filler or snack during the day. Learn more here.
Cooking Time
45 minutes
Prep Time15 minutes
- 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
- 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.
- 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.
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