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

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