Celeriac and raclette cheese gratin

Serves: 4-6

Celeriac and raclette cheese gratin

If you’re avoiding potatoes or just fancy a change of flavour look no further than a celeriac. Mashed, roasted or finely sliced in a creamy gratin it is a delicious and versatile vegetable. This gratin goes with everything from beef to fish and freezes well if you want to prepare in advance. I use raclette cheese slices (Waitrose sell them) but Gruyère, Emmental or Comté cheese would be very suitable replacements.


  • A little knob of butter for greasing the dish
  • 1 large celeriac, about 750g, peeled
  • 200g raclette cheese slices
  • 500ml double cream
  • 300ml whole milk
Celeriac and raclette cheese gratin


  1. Heat the oven to 180˚c, fan oven 160˚c, mark 4. Grease an ovenproof dish (about 25 x 20 cm) with a little butter. Finely slice the celeriac on a mandolin or with the slicing blade on a food processor. Layer up half the celeriac in the buttered dish, seasoning each layer with a little salt and freshly ground black pepper. Place all the cheese slices over the celeriac and finish by layering up the remaining celeriac, again seasoning between the layers.
  2. Mix together the cream and milk and pour over the celeriac. Cook for 30 minutes then turn the heat down to 170˚c, fan oven 150˚c, mark 3. Cook for a further 1 hour or until the celeriac is soft. A knife inserted into the centre of the dish should slide easily through the gratin. If the top is browning too much cover the dish with a piece of foil. Leave for 5 minutes at room temperature before serving.
Celeriac and raclette cheese gratin