Potato Celeriac and Cabbage Bake
Transform simple ingredients into a comforting, flavor-packed dish with this Potato, Celeriac, and Cabbage Bake. This hearty recipe layers thinly sliced potatoes and celeriac with tender shredded cabbage, all smothered in a rich garlic-infused béchamel sauce enhanced with Dijon mustard and bubbling layers of cheddar and Parmesan cheese. Blanched vegetables ensure perfect tenderness, while the crispy, golden cheese topping brings irresistible texture to every bite. Perfect as a vegetarian main course or a satisfying side dish, this bake is easy to prepare and sure to impress at any meal. Pair it with a crisp green salad for a deliciously balanced dinner option.
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Recipe Information
Ingredients
- 500 g Potatoes
- 400 g Celeriac
- 300 g Green cabbage
- 2 Garlic cloves
- 50 g Butter
- 25 g Plain flour
- 500 ml Whole milk
- 1 tbsp Dijon mustard
- 150 g Cheddar cheese, grated
- 50 g Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
Instructions
Preheat your oven to 180°C (350°F) and grease a medium-sized baking dish with a little butter or olive oil.
Peel the potatoes and celeriac, then thinly slice them into approximately 2-3mm thick rounds using a sharp knife or mandolin. Set aside.
Shred the cabbage finely using a knife. Mince the garlic cloves.
Bring a large pot of salted water to a boil. Add the sliced potatoes and celeriac and blanch for 4-5 minutes until slightly tender. Use a slotted spoon to remove them and drain well. Add the cabbage to the same pot and blanch for 2 minutes, then drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the flour to form a roux and cook for 1 minute.
Gradually whisk in the milk, ensuring no lumps remain. Cook, stirring constantly, until the sauce thickens. Stir in the Dijon mustard, half of the grated cheddar cheese, salt, and black pepper. Remove from the heat.
To assemble the bake, layer half of the potato and celeriac slices on the bottom of the prepared baking dish. Top with half of the blanched cabbage, then pour over a third of the cheese sauce. Repeat the layers, finishing with the remaining cheese sauce on top.
Sprinkle the remaining cheddar cheese and all the grated Parmesan evenly over the top.
Drizzle a little olive oil over the surface for extra crispness. Place the dish in the preheated oven and bake for 40-50 minutes, or until the top is golden brown and bubbly, and the vegetables are tender when pierced with a knife.
Remove from the oven and let cool slightly for 5-10 minutes before serving. Enjoy your Potato, Celeriac, and Cabbage Bake with a green salad or as a satisfying side dish.
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.2 g | 180% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5483 mg | 238% | |
| Total Carbohydrate | 211.0 g | 77% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 47.1 g | ||
| Protein | 100.3 g | 201% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 2655 mg | 204% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 5396 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
