Prep time:

Cooking time: 40 minutes

Total time:

Serves: 8

1kg Celeriac, peeled

1.2kg Potatoes, peeled

6 Sprigs of Thyme, pulled

300ml Double Cream

300ml Full Fat Milk

20g Butter

60g Gruyère, grated

Salt and Pepper

Juliet Bidwell creates a Celeriac and Potato Gratin

  1. Preheat oven to 180˚C.
  2. Firstly, butter your gratin dish. Slice the celeriac and potatoes thinly in your food processor or on a mandolin.
  3. Heat the milk and cream together.
  4. Layer the celeriac and potato in the gratin dish, seasoning with salt, pepper and thyme between layers and adding a soup ladle of the warm cream mixture.
  5. Finish with a layer of potato and top with grated Gruyère. Bake for 40 minutes or until the celeriac and potatoes are soft.

  • words:
  • pictures: David Merewether
  • styling: Lucy Fleming

You may also like

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...