Creamy celeriac and potato gratin
Serves: 6 (or 4 with leftovers)
Prep time: 30 minsTotal time: 
Recipe photographs by Ant Duncan
Creamy celeriac and potato gratin
Recipe by Tommy Banks
Celeriac and potato slices are layered up in a nutmeg and clove infused cream to create this substantial side dish from chef Tommy Banks
Serves: 6 (or 4 with leftovers)
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
558Kcal
Fat
47gr
Saturates
29gr
Carbs
24gr
Sugars
7gr
Fibre
7gr
Protein
6gr
Salt
1.6gr
Tommy Banks
Michelin-starred chef Tommy Banks presides over the menus at both The Black Swan in Oldstead, Yorkshire and Roots in York. His field to fork ethos is inspired by his family who have been farming the land around Oldstead for centuries. Tommy has also launched ‘Made in Oldstead’, a premium food box service, delivering Michelin-starred dining direct to your door.
See more of Tommy Banks’s recipes
Tommy Banks
Michelin-starred chef Tommy Banks presides over the menus at both The Black Swan in Oldstead, Yorkshire and Roots in York. His field to fork ethos is inspired by his family who have been farming the land around Oldstead for centuries. Tommy has also launched ‘Made in Oldstead’, a premium food box service, delivering Michelin-starred dining direct to your door.
See more of Tommy Banks’s recipes
Ingredients
- 500ml double cream
- 300ml whole milk
- 2 garlic cloves
- 2 shallots, sliced
- ¼ tsp ground nutmeg
- 16 whole cloves
- ½ tsp black peppercorns
- 1½ tsp fine sea salt
- 3 bay leaves
- 1 large celeriac, peeled and halved
- 650g floury potatoes, peeled (eg Rooster)
- butter, to grease
Step by step
Get ahead
Prep to step 4 the day before, then follow step 5.
- Pour the double cream and milk into a medium pan. Peel and bash the garlic, add to the pan with the shallot, spices, salt, and bay leaves. Bring just to the boil, cover and infuse for 30 minutes. Strain.
- Preheat the oven to 180°C, fan 160°C, gas 4. Slice the celeriac and potatoes into 3mm thick pieces; use a mandoline if you have one.
- Pour enough of the infused cream into the bottom of a buttered 18cm x 22cm ovenproof dish to cover it in a very thin layer. Add alternate layers of sliced celeriac and potatoes, drizzling with some of the cream in between, and pressing down occasionally.
- Pour the rest of cream over the top, cover with well-buttered foil and bake on a tray for 40-50 minutes or until just tender. If prepping ahead, cool the gratin then chill. If serving immediately, uncover and cook for a further 15-20 minutes or until the top is golden and a knife goes through the layers easily.
- If prepared ahead, reheat the foil-covered gratin alongside the wellington or cobbler for 25 minutes at 200°C, fan 180°C, gas 6. Uncover and cook for 15 minutes until bubbling and golden brown.
