Potato and celeriac gratin
Celeriac and potato are a match made in heaven.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
90
MINUTES
Ingredients
500g floury potatoes such as Kerr’s Pink, Désirée or Maris Piper
Half a small celeriac, peeled
2 fat cloves of garlic, crushed
400ml double cream
Sea salt and freshly cracked black pepper
Method
- Preheat the oven to 160°C.
Peel the potatoes and then cut into thin slices. Do the same with the celeriac. Place the slices in a mixing bowl with the crushed garlic, cream and sea salt and black pepper. Mix everything around so that everything is coated.
Layer the slices as evenly as possible in a medium-sized casserole dish. Pour any residual cream left in the mixing bowl over the potatoes.
Place in the oven for around 1.5 hours, pressing the slices down every so often so that everything is submerged in cream. Turn the temperature up to 200°C for the last 15 minutes. Take it out when it is golden brown and bubbling.
