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Celeriac Leek & Cauliflower Gratin

This is a deliciously indulgent veggie side that’s super quick to get in the oven and absolutely

brilliant served with just about any meat or white fish, like cod or haddock.

Serves 10-12


* 1 kg potatoes , peeled and sliced

* 1 head cauliflower, cut into florets

* 1 large celeriac , peeled and sliced

* 2 large leeks, sliced

* 1 onion , peeled and finely sliced

* Rosemary, chopped

* Sea salt

* Freshly ground black pepper

* 2 cloves garlic , peeled and finely chopped

* 75 g Cheddar cheese , grated

* 600 ml double cream

* 1 small bunch fresh flat-leaf parsley , chopped


Preheat your oven to 200°C

1. Add garlic, onion and rosemary to the cream and gently heat to infuse for 5 minutes.

2. Place the potatoes, celeriac, cauliflower

in the prepared baking dish and leek in a baking dish. Season generously.

3. Add the infused cream and stir to mix with vegetables and flavours together.

4. Top with the cheddar and bake for 40-50

minutes or until tender and golden.

5. Garnish with chopped parsley.


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