This takes a dish we all love and gives it something special. As celeriac is in season, and very cheap at the moment, we’ve made this a lot recently and thoroughly enjoyed it each time. We haven’t tried it with the optional bacon yet but it tastes great without it.
Celeriac, potato & rosemary gratin – serves 4-6
- 6 rashers bacon, chopped (optional)
- 420ml double cream
- 350ml milk
- 2 garlic cloves, sliced
- 1 tbsp rosemary, finely chopped
- 1 red chilli, deseeded and sliced
- 1 tbsp Dijon mustard
- 1 celeriac (about 500g) peeled, quartered and thinly sliced
- 500g potatoes, peeled and very thinly sliced (use a mandolin if you have one)
Heat oven to 180C/160C fan/gas 4.
If you are using the bacon, grill it until cooked and lightly browned, then set aside.
Bring cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, then turn off.
Pour a little of the cream mixture into the bottom of a gratin dish. Arrange a layer of celeriac, scatter with bacon and season. Pour over a bit more cream and repeat the process, alternating layers of potato and celeriac, finishing with a potato layer. Cover with the rest of the cream mixture, then bake for 1 hr-1hr 15 mins or until golden and tender to the point of a knife. Leave to rest for 5 minutes before serving.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
Guys, you had me at bacon! Have a celeriac I was going to turn into soup with lots of Stilton thrown in but will try this instead.
It’s already been approved by Aisling. The pair of you are bacon monsters!
Mmm…I’d eat this as a meal in itself. Especially seeing as you added bacon.
We agree, a good comfort dish on a weeknight! Adding a roast though just adds an extra level of deliciousness we find too hard to resist 😊