Try this potato and celeriac gratin, then check out our brussels sprouts gratin.


  • 250ml milk
  • 250ml double cream
  • 100g butter
  • 1 bulb garlic, cut in two horizontally
  • ½ bunch thyme
  • 3 bay leaves
  • 750g Maris piper or King Edward potatoes, peeled
  • 1 small celeriac, peeled


  • STEP 1

    Heat the first six ingredients in a pan and let infuse for 1 hour. Strain and reheat.

  • STEP 2

    Meanwhile, slice the potatoes and celeriac finely. Add to the hot cream and simmer for 10 minutes, moving them to stop them sticking.

  • STEP 3

    Pour into a large buttered ovenproof dish, arrange the top neatly and bake at 180C/fan 160C/gas 4 for 30 minutes until golden. Turn down to 140C/fan 120C/gas 1 and cook for another 30 minutes until cooked through.


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