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Celeriac, kale and potato gratin recipe

Celeriac, kale and potato gratin recipe

17 ratings

The perfect winter warmer – this celeriac, kale and potato gratin is creamy, hearty and makes a great side dish for a roast dinner. Prepare in advance by following the recipe until it's time to bake, then refrigerate for up to two days before reheating at gas 4, 180°C, fan 160°C for 30 minutes, or until golden. See method

  • Serves 2
  • 40 mins to prepare and 1 hr 40 mins to cook
  • 303 calories / serving
  • Vegetarian
  • Gluten-free


  • 100ml double cream
  • 75ml semi-skimmed milk
  • 1 garlic clove, finely sliced
  • 3 sage leaves, torn in half
  • 1 tsp Dijon mustard
  • nutmeg, to taste
  • 25g (1oz) kale, chopped into bite-size pieces
  • butter, for greasing
  • 100g (3 1/2oz) celeriac, finely sliced
  • 150g (5oz) potatoes, thinly sliced

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    14g 72%
  • Sugars

    10g 11%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 16.2g Protein 8g Fibre 0.8g


  1. Preheat the oven to gas 2, 150°C, fan 130°C. Combine the cream, milk, garlic, sage and mustard in a pan. Heat until just coming to the boil, then remove and season with a little freshly grated nutmeg. Discard the sage.
  2. Meanwhile, blanch the kale for 1 minute in a pan of gently simmering water, then drain and refresh in cold water. Drain again, then dry with kitchen paper.
  3. Grease a baking dish with butter. Pour in a little of the cream mixture. Top with a layer of celeriac and potato, season, then top with a little kale. Repeat until all the ingredients are used up, finishing with a layer of the cream mixture. Cover with foil and bake for 1 hour 40 minutes.
  4. Heat the grill to medium. Remove the foil and finish off under the grill, until golden.

See more Dinner for two ideas


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