Indulgent Winter Warmers: Celeriac, Leek and Rosemary Gratin Recipe to Satisfy Your Cold-Weather Cravings

Being in my kitchen and food are pretty much ever present on my mind, but never more so than when the temperature drops outside, it’s just the perfect excuse to indulge in something warming and comforting and a little naughty ... Creamy, Cheesy Celeriac, Leek and Rosemary Gratin ... Comfort food heaven in a bowl.

Why Choose Celeriac?

Celeriac, also known as celery root, tends to be overlooked compared to potatoes and carrots. Celeriac’s versatility shines in baking and gratins. When roasted, it caramelizes and develops a unique sweetness

The Stars of the Dish: Leeks and Rosemary

Leeks, with their mild sweetness and tender texture, are another seasonal favourite. When sautéed, they become beautifully soft and blend seamlessly into the gratin, enhancing the overall flavour profile. .

Rosemary adds an aromatic touch, that complements the other ingredients beautifully. Together, celeriac, leeks, and rosemary create a flavour combination that is simply irresistible.

Celeriac, Leek and Rosemary Gratin - The Recipe

Ingredients

• 25g butter

• 2 leeks sliced into rings

• small handful rosemary leaves, chopped

• 300ml double cream

• 300ml milk

• 1 medium celeriac, peeled and thinly sliced

• 2 good handfuls of grated Gruyère, Comte or Cheddar

  
  

Method

step 1

Heat the butter in a frying pan, then the leeks and rosemary, cook on a medium heat until the leaks start to soften and slump. Pour in the milk and cream, then season and bring to the boil. Remove from the heat and leave to cool a little.

Add a little of the leek mixture into an ovenproof gratin dish. Arrange a layer of celeriac in the dish, then season. Spoon over some more of the leek mixture and scatter some of the cheese. Repeat the process, alternating between layers of the leek mixture, cheese and celeriac slices, then finish last of the cheese.

Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr-1 hr 15 mins until the top is golden and the celeriac is tender when poked with a knife.

Lovely as a standout dish on it's own served with a hunk of bread and butter, or alongside a hearty stew.