Potato and celeriac gratin
Gratin is one of our favourites, and celeriac gives this recipe an edge. Finely sliced, baked celeriac and potatoes smothered in herb and garlic cream is the ultimate comfort food to make any spread over the festive season more indulgent. You can make the gratin ahead and reheat it when you are ready to serve the rest of your meal
- 250ml milk
- 250ml double cream
- 100g butter
- 1 bulb garliccut in two horizontally
- ½ bunch thyme
- 3 bay leaves
- 750g Maris piper or King Edward potatoespeeled
- 1 small celeriacpeeled
Nutrition: per serving
- kcal460
- fat37.4g
- carbs26.4g
- fibre5.4g
- protein6.1g
- salt0.62g
Method
step 1
Heat the first six ingredients in a pan and let infuse for 1 hour. Strain and reheat.
step 2
Meanwhile, slice the potatoes and celeriac finely. Add to the hot cream and simmer for 10 minutes, moving them to stop them sticking.
step 3
Pour into a large buttered ovenproof dish, arrange the top neatly and bake at 180C/fan 160C/gas 4 for 30 minutes until golden. Turn down to 140C/fan 120C/gas 1 and cook for another 30 minutes until cooked through.
