Ingredients (Serves 6)

  1. 200ml vegetable stock
  2. 2 garlic cloves
  3. 200ml double cream
  4. 1 tbsp olive oil
  5. 1 large onion
  6. 1 large celeriac
  7. 3 medium potatoes
  8. 1 tbsp plain flour
  9. 1 tbsp chopped fresh flatleaf parsley


  1. 1. Preheat the oven to 200°C/fan180°C/gas 6. In a saucepan, bring 200ml vegetable stock to the boil with 2 garlic cloves, lightly crushed, then remove from the heat and stir in 200ml double cream. Set aside to cool and infuse.
  2. 2. Heat 1 tbsp olive oil in a pan and gently fry 1 large onion, chopped, for 10 minutes, until very soft.
  3. 3. Peel and quarter 1 large celeriac, then slice to 3mm thickness. Put in a bowl with
  4. 3 medium potatoes, sliced to 3mm thickness, and toss with 1 tbsp plain flour, 1 tbsp chopped fresh flatleaf parsley and some seasoning.
  5. 4. Butter a 1.2-litre ovenproof dish and layer up the celeriac, potatoes and the softened onion. Strain the cream mixture (discard the garlic) into a jug and pour over the gratin.
  6. 5. Bake for 1-1¼ hours, until golden brown and bubbling and the potatoes are cooked through.