Celeriac tartiflette

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

Serves: 4

By BerylStreep



  • 1 tbsp olive oil

  • 1 bay leaves

  • 2 cloves garlic

  • 25g butter

  • 2-3 echalion shallots finely chopped

  • 200-250g reblochon cheese diced

  • 100ml white wine

  • 180g smoked lardons

  • 500g celeriac cut into small chunks


<ol> <li>Boiled the celeriac in salted water until just tender, about 15/20 minutes.</li> <li>While the celeriac is cooking, fry the shallots, lardons, garlic and bayleaves in butter in a frying pan, until all are soft/tender. Add the white wine and the cream and continue to cook gently until all is reduced.</li> <li>Once the celeriac is cooked, drain it, put it into a casserole dish, add the onion/bacon/wine/cream mixture, stir in and then add the reblochon. Stir together and season with black pepper.</li> <li>Bake in the oven with a lid on the dish for around 20 minutes at around 180-200C, then take the lid off and continue to cook for another 20 minutes until golden brown on top.</li> <li>Lovely served with a green salad with a garlicky vinaigrette dressing.</li> </ol>

Handy Hint

<p>I have done this with leeks, and also with a combination of celeriac and swede. Can be veggie if you do it without the lardons.</p>

Additional Information

  • Egg Free

  • Nut Free

  • Gluten Free

  • Main Course

  • Low carb

This recipe has not been rated.

Rate this recipe

Your comments

  • BerylStreep 27/05/13 18:22

    Thank you to BIWI for the recipe, which I have merely cut & pasted.