Potato, celeriac and leek gratin with sage and feta
Most root vegetables can be cooked like this, layered in a dish and flavoured with anything from herbs and cheeses to spices and nuts
SERVES
2
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
90
MINUTES
Ingredients
2 tbsp extra-virgin olive oil,
3 large baking potatoes, cut to 5mm thickness
100g feta cheese, crumbled
small handful of sage leaves, roughly shredded
350g celeriac, peeled and thinly sliced
½ leek, thinly sliced and rinsed
150ml boiling water
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