I don’t know about you, but I’m always on the lookout for a dish that feels a little bit indulgent but doesn’t require hours of work or hundreds of ingredients. It’s like finding a sweet spot between ’comfort food’ and ’wow, this is fancy.’ Enter Nigella Lawson’s Celeriac and Anchovy Gratin. Now, I get it-celeriac and anchovies may not sound like a go-to pairing for most people. But trust me, this dish is one of those recipes that makes you rethink what you thought you knew about flavors.
Celeriac, which is also known as celery root, has a lovely earthy, slightly nutty flavor that’s like a cross between potato and celery. When paired with the salty depth of anchovies, it transforms into something magical. And when you cover it in a creamy sauce, sprinkle it with cheese, and bake it until golden and bubbling? Pure heaven. This dish combines rustic, comforting ingredients with the elegance of French gratins, making it an absolute winner for family dinners or special occasions.
I came across this recipe one chilly fall evening when I was craving something hearty but not overly heavy. Something that felt sophisticated but didn’t make me feel like I needed to call a catering service. It turned out to be one of the easiest dishes I’ve made in a long time, but with a complexity that had my guests asking for the recipe. Here’s how you can recreate this beautiful, flavorful gratin in your own kitchen.
Nigella Lawson’s Celeriac And Anchovy Gratin Recipe
This dish is a twist on a classic gratin, with the celeriac taking center stage. The anchovies are essential-they bring this rich, salty umami depth that you wouldn’t expect but will definitely keep you coming back for more. It’s also one of those recipes where you can feel Nigella’s signature style: unpretentious, a little indulgent, and incredibly flavorful. Let’s dive into how this all comes together.
Ingredient List
One of the things I love about this gratin is that the ingredients are pretty straightforward, but when combined, they create something extraordinary. Here’s what you’ll need:
- 1 large celeriac (about 1 lb or 450g), peeled and thinly sliced
- 1 tin of anchovies in oil (around 50g, you can use more if you want a stronger flavor)
- 300 ml double cream (this gives it that indulgent, rich texture)
- 1 clove garlic, finely chopped
- 1 small onion, finely chopped
- 1 tbsp fresh thyme (you can also use dried, but fresh works wonders here)
- 1 tbsp butter, for greasing the baking dish
- Grated Parmesan (around 50g, but feel free to go a little heavier if you’re in the mood for extra cheesy goodness)
- A handful of breadcrumbs (for topping, this adds that crispy, golden crunch)
- Freshly ground black pepper to taste
- Salt, but don’t go too heavy because the anchovies are quite salty on their own
The beauty of this dish lies in its simplicity. If you’re someone who loves comforting dishes that don’t require a grocery haul, you’re in luck. Most of these ingredients are things you might already have in your kitchen.
How To Make Nigella Lawson’s Celeriac And Anchovy Gratin?
Now, let’s get into the method. The beauty of this gratin is how it comes together-layer by layer, with ingredients that meld perfectly in the oven. It’s the kind of dish that lets you sip on a glass of wine, kick your feet up, and still look like a kitchen genius when you pull it out of the oven.
- Preheat the oven to 180°C (350°F) and butter a medium-sized baking dish. I recommend using a deep dish to make sure everything bakes evenly and you get that satisfying cheese crust.
- Prepare the celeriac: After peeling the celeriac, cut it into thin slices-around 2-3mm thick. You want them thin enough so that they cook through easily but not so thin that they lose their bite. I’ve found that using a mandoline slicer gives me uniform pieces, but a sharp knife works just fine if you’re careful.
- Sauté the aromatics: In a large frying pan, melt a bit of butter over medium heat, then add the finely chopped onion and garlic. Cook them until soft and fragrant-about 5 minutes. The smell alone at this point is going to make you excited for the rest of the dish.
- Add the anchovies: Drain the anchovies and toss them into the pan. They’ll start to dissolve in the butter, creating a deep, savory base for the sauce. Use the back of your spoon to mash them up, and give it a minute or two for everything to meld together. This part feels a little strange if you’ve never cooked with anchovies before, but don’t worry-their saltiness and umami are the foundation of the dish.
- Create the sauce: Add the double cream to the pan with the onion, garlic, and anchovy mixture. Stir well, allowing everything to come together into a smooth, creamy sauce. Add a pinch of black pepper and thyme, then let it simmer gently for another 2-3 minutes to thicken.
- Layer the gratin: Now comes the fun part. Arrange a layer of celeriac slices in the bottom of the baking dish. Pour over a bit of the creamy anchovy sauce, then repeat the process-layer of celeriac, sauce, celeriac, sauce-until everything is used up. You want the sauce to just cover the celeriac completely.
- Finish with cheese and breadcrumbs: Sprinkle the grated Parmesan cheese generously on top, followed by the breadcrumbs. This will give you that golden, crunchy top when baked. If you’re in the mood for extra decadence, you can always toss in a little extra cheese here-don’t hold back.
- Bake: Place the gratin in the oven for about 40-45 minutes, or until the top is golden and the celeriac is tender when pierced with a fork. Depending on your oven, you might need to give it a few extra minutes. The key is to let the sauce bubble up around the celeriac and the top get that crispy, golden brown you’re dreaming of.
Things I Learned
As I was making this gratin, I realized how well the simplicity of the ingredients lets the flavors shine. The anchovies are key-they’re not overpowering at all but provide this rich undertone that complements the creamy sauce. The celeriac, with its slight sweetness and texture, is a perfect contrast to the creamy, cheesy richness. I also learned that baking it a little longer than the recipe suggests (because I was distracted by a good book) made the gratin even better-more caramelized, with deeper flavors.
Something I didn’t expect was how versatile this dish is. It pairs beautifully with meats, especially roast chicken or grilled pork, but I’ve also enjoyed it just on its own, with a simple salad. It can be a side dish or the main event, depending on your mood. And leftovers? Even better the next day, if that’s possible.