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)
