Baked celeriac and potato cake

Serves 6 as a side dish


  • 500g potatoes
  • 450g celeriac 
  • 4 cloves garlic 
  • 95g butter 
  • 2 heaped tsps Dijon mustard 
  • a level tsp thyme leaves 
  • 55ml vegetable stock


  1. Peel the potatoes, then cut them into very fine slices. Do the same with the celeriac, keeping the slices in cold water to prevent them browning.
  2. Set the oven to 190 C. Peel and thinly slice the garlic. Melt the butter in a flameproof dish or pan about 25cm in diameter over a moderate heat. When it starts to bubble, turn down the heat and add the garlic. It needs to soften slightly without colouring. Take the pan off the heat and stir in the mustard. Tip about two-thirds of the mustard and butter out of the pan and into a jug.
  3. Drain the potato and celeriac slices and pat them dry with kitchen paper or a clean tea towel. Put a third of the vegetables into the pan, layering them neatly or just chucking them in as the mood takes you, then drizzle them with some of the mustard butter in the jug. Season with the thyme leaves, pepper and salt. Be quite generous with the salt. Repeat this twice so that all the slices of vegetable are layered with the thyme and the mustard and garlic butter. Now pour the stock over the top.
  4. Cover with a circle of greaseproof paper, or kitchen foil, pressing it down well on the top of the cake. Bake for about 70 minutes, until tender to the point of a knife. Remove the foil, turn the heat up to 220 C/gas mark 7 and bake for a further 10 minutes until the top has coloured and crisped a little.
Vicky Skingley