Celeriac and Potato Bake


Prep time: 
30 minutes


Celeriac and Potato Bake


  • 1 celeriac, peeled and cubed
  • juice from one lemon
  • 50g butter
  • 100 ml creme fraiche
  • salt and pepper
  • 3 potatoes, peeled and cut into 5mm slices
  • 25g parmesan, freshly grated


  1. Put the cubes of celeriac in a pan of salted boiling water with the lemon juice. Cook for 15 - 20 minutes, until the celeriac is tender.
  2. Drain the celeriac well and place in a food processor or the bowl of a hand blender. Add the butter and the creme fraiche.
  3. Puree until the celeriac is smooth. Season with a little salt and pepper.
  4. Preheat the oven to 220C/425F/Gas Mark 7. Put the potatoes in a pan of boiling salted water for about 4 - 5 minutes until they are just begining to soften. Don't allow them to overcook or become mushy. Carefully drain without breaking the slices.
  5. In a round or oval ovenproof dish, arrange a layer of potato slices. Then add a third of your celeriac puree on top, spreading it evenly over the potato. Add another layer of potato slices, then a layer of puree and so on until you have used all your potato. Finish with a layer of puree.
  6. Sprinkle the parmesan cheese on top. Cook in the oven for 15 minutes until the top is a crispy golden brown.


Photo Credit: Jonny Hughes @jonny2love
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