Name: Celeriac, potato & rosemary gratin
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6
Cuisine: British
Ingredients: 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

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Celeriac, potato & rosemary gratin

Celeriac, potato & rosemary gratin

Good Food team

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Serves 4 - 6

Easy

Prep: 25 mins

Cook: 1 hr and 15 mins

A star rating of 4.8 out of 5.26 ratingsRate

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This warming and creamy dish is perfect for sharing with friends and family

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Tart tatin with brandy cream

A star rating of 4.5 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal685
fat59g
saturates33g
carbs31g
sugars9g
fibre6g
protein9g
salt0.75g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. Grill the bacon, if using, until cooked and lightly brown, then set aside.
step 2

Bring the cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, then turn off.
step 3

Pour a little of the cream mixture onto the bottom of an ovenproof gratin dish. Arrange a layer of celeriac, scatter with bacon, then season. Pour over some more of the cream mixture and repeat the same process, alternating potato and celeriac, finishing with a layer of potato. Cover with the remainder of the cream mixture, then bake for 1-1¼ hrs, until golden and vegetables are tender when a knife is stuck in. Leave to sit for 5 mins, then serve.

Recipe from Good Food magazine, October 2009

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A star rating of 4.8 out of 5.26 ratings

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