Gratin of Potatoes and Celeriac with Fromage Blanc

Preparation info

  • Serve


    People as a Side Dish
    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Celeriac, a kind of edible celery root, is not hard to grow but not easy to find in shops. It makes a good purée, cooked with equal quantities of potato with the last-minute addition of cream and butter. The gratin below will serve six people as a side dish or four if it is eaten as a main course.


  • lb (700 g) potatoes, peeled and thinly sliced
  • 1 large celeriac, peeled and thinly sliced
  • 3 oz (75 g) butter
  • Sea salt and freshly ground black pepper
  • ½ pint (275 ml) fromage blanc
  • ½ pint (275 ml) cream


    Blanch the celeriac in boiling salted water for 3 minutes. Butter a gratin dish and fill with alternate layers of potatoes and celeriac, seasoning as you go. Mix together the fromage blanc and the cream and pour over the vegetables. Dot with the remaining butter and cook uncovered at gas mark 6/400°F/200°C for 1 hour.