Individual celariac gratins

Serves: 2 | Preparation Time: 20 min


  • 200g celeriac
  • 1 firm, medium pear
  • Salt and freshly ground black pepper
  • 200ml double cream
  • 50ml whole milk
  • 1 clove garlic, peeled and halved
  • 1 bay leaf
  • 1 good grating nutmeg



Heat the oven to 170C/335F/gas mark 3. Rub the ramekins with the butter.

Peel the potato and slice thinly, either with a sharp knife or a mandoline. Cut the outer layer off the celeriac and slice this thinly, too. Peel, quarter and core the pear, and slice thinly lengthwise. Combine the vegetables and pear in a bowl, season and toss. Arrange the mixture in two ramkins, pressing it as flat as possible so there are not too many gaps and air pockets.

Put the cream and milk in a saucepan with the garlic halves, the bay leaf, the nutmeg and plenty of salt and pepper, and heat until just below boiling. Pour over the veg in the ramekins (take the bay leaf out at this stage, but keep the garlic in).

Bake for about 45mins to an hour. The gratin is ready when the top is golden and bubbling, and a small, sharp knife easily pierces the vegetables all the way through. You may want to turn up the heat to 190-200C (gas mark 5 or 6) for five minutes at the end for a bit of extra bubbling crispness. Leave to rest and cool for five minutes or so before serving.

A fantastic side to a great fillet steak or roasted ret meat.