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    Cheesy celery potato gratin

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    Cheesy celery potato gratin

    • Preparation time: 15 minutes + standing
    • Cooking time: 55 minutes
    • Total time: 70 minutes + standing

    Serves: 4


    • 50g salted butter, plus 1 tbsp
    • 1 tbsp sunflower oil
    • 2 bay leaves
    • 1 medium onion, roughly chopped
    • 6 stalks Waitrose Duchy Organic Celery, cut into 5cm chunks
    • 1 large potato, peeled and cut into 1cm pieces
    • 1⁄4 tsp salt
    • 1⁄4 tsp ground black pepper
    • 1⁄4 tsp chipotle chilli flakes
    • 50g plain flour
    • 600ml whole milk
    • 100g Essential Cheddar, grated
    • 10g curly leaf parsley, finely chopped
    • 100g sourdough bread
    • 50g walnuts


    1. Heat 1 tbsp butter and the oil in a pan and, once it starts to bubble, add the bay leaves and onion. Cook over a medium heat for 2 minutes until the onion starts to soften. Add the celery and cook for 5 minutes. Add the potato, increase the heat to medium-high, and cook for 5 minutes until the vegetables start to colour. Stir through the salt, pepper and chilli flakes, then transfer to an ovenproof baking dish (about 25cm x 18cm x 5cm).

    2. Preheat the oven to 200oC, gas mark 6. In a medium pan, heat 50g butter. Once it starts to bubble, add the flour and cook for a couple of minutes, then reduce the heat to low and gradually add the milk, whisking the whole time. Cook over a low heat for 2 minutes until the mixture thickens. Add the grated cheese and parsley; mix well. Pour over the celery in the dish.

    3. Put the sourdough and walnuts in a food processor and pulse until crumbly but not too fine. Sprinkle over the cheese mixture, then bake for 35-40 minutes, until golden and bubbling. Once baked, let it stand for 10 minutes before serving with a leafy salad, if liked. 

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