parmigiano reggiano gratin
Celeriac, Rosemary and Parmigiano Reggiano Gratin
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins

A rich, creamy and comforting celeriac, rosemary and Parmigiano Reggiano gratin that makes an ideal side dish or veggie main course to enjoy this Christmas.

Course: Christmas, Vegetarian
Cuisine: French
Keyword: parmigiano reggiano gratin
Servings: 4
Author: Laura Scott
  • 1 celeriac (500g when peeled, approx) peeled and very thinly sliced
  • 2 cloves smoked garlic finely chopped
  • 3 stalks fresh rosemary finely chopped
  • 500 ml double cream heated until it reaches simmering point
  • 50 g Parmigiano Reggiano finely grated
  • salt & pepper
  • butter to grease the oven dish with
  1. Pre-heat the oven to 160 degrees

  2. Butter a small oven-proof baking dish and add a third of the chopped smoked garlic

  3. Place a third of the sliced celeriac into the baking dish followed by a third of the warmed cream, a third of the chopped rosemary, garlic and Parmigiano as well as salt and pepper

  4. Continue wit two more layers of celeriac, cream, garlic, rosemary and seasoning until all the ingredients are used up

  5. Top with any leftover Parmigiano an add a little extra to ensure a golden crust the the dish is finished

  6. Bake for 75 mins until the top is golden and the celeriac is soft and fully cooked through

  7. Serve as a side dish or as a vegetarian main course over the Christmas season.