Celeriac, Leek and Potato Gratin with a crunchy Super Seed topping

This simple gratin recipe is comfort food at its best. Serve as a side to your roast or with salad for a lighter Sunday lunch.

Celeriac, Leek and Potato Gratin with Cornish Sea Salt

1/2 celeriac, thinly sliced

1 kg potatoes, leave skin on (red potatoes are great)

A large knob of butter

3 large leeks, cut in half lengthways then sliced

1/2 a bunch of fresh Thyme, reserving a few sprigs for the top

1/2 bulb of garlic, cloves thinly sliced

50g Parmesan, grated

200ml milk

300 ml cream

3 pinches of Cornish Sea Salt Company Super Seed Topper Salt


Gratin breadcrumb

Stale bread (ideally sourdough) x 4 slices, blitzed

Thyme, leaves removed

10g Parmesan, grated

3 pinches of Cornish Sea Salt Company Super Seed Topper Salt

4 tbsps of olive oil

1. Melt the butter in a pan on the simmering plate, add the leeks and gently cook down, stirring occasionally.

2. Meanwhile, thinly slice the potatoes and the celeriac with a mandolin if you have one, or by hand if you don’t. 

3. Heat the milk and cream in a deep pan on the simmering plate until simmering, add the sliced potatoes and celeriac with the thyme, garlic and Cornish Sea Salt Company Super Seed Topper Salt then cook gently on the simmering plate for 10 - 20 minutes.  Stir occasionally until the slices are al dente and the cream milk mix is nicely infused and thickened slightly.

4. In an AGA Portmeirion Gratin Dish or Roasting Dish, layer up the gratin adding a scattering of leeks and a grate of parmesan with every layer until you reach the top. Pour over the cream milk mixture to cover the potatoes.

5. In a food processor, blitz the bread and add the Cornish Sea Salt Company Super Seed Topper mix, grated parmesan and remaining thyme leaves and toss in the olive oil. Scatter over the top covering it all up and pop into the roasting oven, on the third set of runners in the centre of the oven.

6. To check its cooked, push a knife through the middle and the sides, and the gratin top should be a crispy golden colour.

Great as a side dish or a meal served with a refreshing salad.


To prepare in advance:

Cook the potato and celeriac slices and layer up the gratin but reserve the final topping.  Cover and chill for up to 48 hours.  Remove the covering and heat in the AGA roasting oven for 30 minutes.  Add the final topping and brown for 5 - 10 minutes at the top of the roasting oven, on the first set of runners.

Many thanks to our friends at Cornish Sea Salt Company for this delicious recipe.

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