Potato, celeriac and sage bake

Preparation time:
15 mins
Cooking time:
60 mins
6 as a side
Never cooked with celeriac before? Now’s your chance! Its distinctive flavour works wonders in this bake.


Melted butter, for greasing
600g sebago potatoes
1 small bulb (500g) celeriac
1 bunch sage, leaves picked
1 cup grated cheddar
300ml light thickened cream
Sea-salt flakes and freshly ground black pepper, to season
¹⁄³ cup vegetable oil

For extra flavour, add mustard or dried Italian herbs to the cream, before pouring over the potatoes.


1. Preheat oven to 200°C. Grease a 25 x 16cm slice tin with butter. Peel and thinly slice potatoes and celeriac. Arrange ½ the potato and ½ the celeriac in prepared tin, overlapping slightly. Sprinkle over ½ the sage leaves and

½ the cheese.

2. Pour over ½ the cream and season with salt and pepper. Arrange remaining potato and celeriac in tin, overlapping slightly. Pour over remaining cream. Season with salt and pepper. Sprinkle over remaining cheese. Bake for 45-50 minutes or until golden and potato is soft and cooked through.

3. Heat oil in a small frying pan over a high heat until hot. Add remaining sage, in batches, and cook for 30 seconds. Drain on kitchen paper. Sprinkle over bake. Slice bake to serve.

  • Author:
  • Stylist: Stephanie Souvlis
  • Photographer: Andre Martin

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