A voice for newcomers in Sweden

Recipe: How to make Swedish potato and celeriac gratin

Easy to make, tasty to eat. Photo: John Duxbury/Swedish Food

Published: 12.Jan.2018 06:59 hrs

This tasty dish is a variation on the classic Swedish potato gratin. Food writer John Duxbury shares his recipe.

This gratin is very easy to make and reheats well. The celeriac adds a little bite to a traditional potatisgratäng.


Serves 6

Preparation time: 10 minutes

Cooking time: 30 minutes


1 tbsp butter

350 g (12 oz) potatoes, peeled

200 g (7 oz) celeriac, peeled

salt and freshly ground black pepper

120 ml (½ cup) whipping cream
Read full article on The Local

More Stories

Anas Awad with his "Swedish family" told his story to The Local Voices

Sharing the best of The Local Voices

We told a lot of great stories in 2016. Did you get to read and share them all? READ
What can we learn from the unrivalled beauty of northern Sweden? READ
A video of an elk deciding to take a dip in a lake, much to the surprise of everyone else in the water at the same time, has gone viral. READ
Photo: Erik Gerhardsson

'History will record how everyone reacted to the Syrian tragedy'

Erik, a 21-year-old Swedish volunteer, reflects on his experience helping refugees in Sweden and abroad. READ
Volvo exceeded sales of 100 billion kronor in a record-breaking second quarter for the truck maker. READ
The man at the centre of sexual assault allegations that prompted the Swedish Academy to postpone this year's Nobel Literature Prize, will go on trial on rape charges. READ
From juggling chainsaws to riding a unicorn, the Stockholm Street Festival began its nationwide tour in Stockholm this week, and The Local went along to find out what the event is all about. READ
With major public transport problems in Stockholm proving a headache for anyone trying to traverse the city, The Local spoke to tourists and commuters to see how their journeys have been. READ

This Iranian teaches Swedish online to 10,000 followers

"I’m exporting Swedish to my homeland." READ