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How To Make Celeriac, Potato & Swiss Cheese Gratin

How To Make Celeriac, Potato & Swiss Cheese Gratin

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

A delicious, luxurious treat and an alternative to mash or roast potatoes


  1. Preheat oven 180°C /160°C fan assisted (gas 4).
  2. Infuse milk & cream with garlic, thyme & bay over a gentle heat for 2 minutes, season highly with salt & pepper then leave to stand a little before passing through a fine strainer.
  3. In a bowl mix together the celeriac, potato & infused liquid then layer into a dish alternating layers with a sprinkling of cheese & liquid until all the potatoes & celeriac is used up.
  4. Top with a final layer of cheese & liquid then place in the centre of the oven.
  5. Bake for approximately 1 hour 15 minutes pressing gently every after 15 minutes.
  6. If the top is getting too dark reduce oven temperature a little.
  7. The gratin should be tender when pierced with a skewer.
  8. Leave to rest a few minutes before serving.


  • The gratin can be prepared up to step five in the morning & chilled ready for cooking.

  • The Ingredients
  • • 750g Russet or Maris piper potatoes peeled & thinly sliced
  • • 250g celeriac peeled & thinly sliced
  • • 300 ml Whipping cream
  • • 200 ml full-fat milk
  • • 2 cloves Garlic crushed
  • • 2 sprigs fresh thyme
  • • 1 Bay leaf
  • • Salt & ground white pepper
  • • 200g Swiss gruyere cheese finely grated

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