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Cheesy Celeriac, Leek & Rosemary Gratin

Combine celeriac and leek with mature cheddar for an indulgent Christmas side dish. A spoonful of mustard or horseradish stirred through the cream wouldn’t go amiss!

Lady Eleanor Restaurant at Butler House & Garden
5 from 1 vote
Prep Time 25 mins
Cook Time 1 hr 35 mins
Course Side Dish
Cuisine Irish
Servings 8
Calories 277 kcal


  • 25 g butter
  • 2 leeks outer layer removed, washed of any grit and sliced into rings
  • 10 g rosemary leaves roughly chopped small handful
  • 1 bay leaf
  • 300 ml cream double
  • 300 ml milk
  • 1 celeriac about 500g, peeled, quartered and thinly sliced
  • 100 g cheddar coarsely grated or gruyere


  • Heat the butter in a saucepan. Add the leeks, rosemary and bay leaf, then cover and cook very gently over a medium-low heat for 15-20 mins until the leeks are soft. Pour over the milk and almost all the cream, then season and bring to the boil. Remove from the heat and leave to cool a little, then scoop out the bay leaf.
  • Pour a little of the leek mixture into an ovenproof gratin dish. Arrange a layer of celeriac in the dish, then season. Spoon over some more of the leek mixture and scatter with a little cheese. Repeat the process, alternating between layers of the leek mixture, cheese and celeriac slices, then finish with a drizzle of cream and the last of the cheese. Can be prepared up to a day ahead and kept in the fridge.
  • Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr-1 hr. 15 mins until the top is golden and the celeriac is tender when poked with a knife. If the gratin is browning a little too much, cover the dish in foil. Can be chilled, then reheated in a microwave or oven on a low heat with a drizzle more cream.


Calories: 277kcalCarbohydrates: 14gProtein: 7gFat: 22gSaturated Fat: 14gCholesterol: 75mgSodium: 217mgPotassium: 386mgFiber: 2gSugar: 4gVitamin A: 1225IUVitamin C: 10mgCalcium: 221mgIron: 1mg
Keyword Festive, VEGETARIAN
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