Celeriac and potato boulangere



  • 50g/1¾oz butter, plus extra for greasing
  • 2 onions, finely sliced
  • 1 celeriac, cut into 0.5cm/½in thick slices
  • 500g/1lb 1oz potatoes, cut into 0.5cm/½in thick slices
  • 600ml/1 pint 1 fl oz hot chicken stock (vegetarians can substitute vegetable stock)
  • salt and freshly ground black pepper


  1. Preheat the oven to 200C/450F/Gas 6.

  2. Heat a frying pan until hot then add half the butter and all the onions.

  3. Sweat for 3-4 minutes until just softened.

  4. Place a layer of celeriac slices into the bottom of a buttered ovenproof dish.

  5. Top with a layer of onions, then potatoes, then onions again, seasoning with salt and freshly ground black pepper as you go.

  6. Repeat with the remaining celeriac, onions and potatoes, finishing with a layer of potatoes.

  7. Dot with the remaining butter.

  8. Pour over the hot stock so all the layers are covered.

  9. Transfer to the oven and cook for 45-60 minutes, checking occasionally to make sure the stock hasn't completely evaporated, and pressing the layers down with the back of a spoon.

  10. Bake until nearly all the stock is absorbed and the top layer is golden brown.

  11. Serve.