Eat the Seasons… March

Celeriac, Potato & Beetroot Gratin

Served 4-6

Bring a whole new twist to a traditional potato gratin with the earthy flavours of celeriac and beetroot, both in season now. 


  • Unsalted Butter to grease the dish
  • 1kg Maris Piper Potatoes, finely sliced
  • 300g Beetroot, peeled and finely sliced
  • 300g Celeriac, peeled and finely sliced
  • 400ml Double Cream
  • 2 tbsp Wholegrain Mustard
  • Pinch of freshly grated Nutmeg
  • 50g grated Gruyere Cheese


  1. Preheat the oven to 180°C/fan 160°C/gas 4. Grease a 2-litre ovenproof dish with the butter, then cover the base with half the potato slices arranged in 2 layers. Top with half the sliced beetroot, all the sliced celeriac, then the remaining beetroot, seasoning lightly between each layer. Finish with two layers of the remaining potato slices.
  2. Mix the cream, mustard, nutmeg and gruyère together in a jug, then pour over the layered vegetables. Bake for 1 hour 30 minutes until the top is golden and the vegetables are tender when pierced with a knife.
  3. Can be served with just about anything – keep it simple with a salad if you’re veggie, or with sausages or your favourite fish dish if you’re not!


You can email Suzanne with any comments or questions at