Potato and celeriac gratin

Name: Potato and celeriac gratin
Total time: 1 h 30 min
Yield: serves 6
Ingredients: milk 250ml; double cream 250ml; butter 100g; garlic 1 bulb, cut in two horizontally; thyme ½ bunch; bay leaves 3; Maris piper or King Edward potatoes 750g, peeled; celeriac 1 small, peeled

1 hour 30 minutes + infusing time
serves 6
Easy

Gratin is one of our favourites, and celeriac gives this recipe an edge. Finely sliced, baked celeriac and potatoes smothered in herb and garlic cream is the ultimate comfort food to make any spread over the festive season more indulgent. You can make the gratin ahead and reheat it when you are ready to serve the rest of your meal.

October 5, 2015 at 5:07 pm

Ingredients

milk 250ml
double cream 250ml
butter 100g
garlic 1 bulb, cut in two horizontally
thyme ½ bunch
bay leaves 3
Maris piper or King Edward potatoes 750g, peeled
celeriac 1 small, peeled

Method

Step 1

Heat the first six ingredients in a pan and let infuse for 1 hour. Strain and reheat.
Step 2

Meanwhile, slice the potatoes and celeriac finely. Add to the hot cream and simmer for 10 minutes, moving them to stop them sticking.
Step 3

Pour into a large buttered ovenproof dish, arrange the top neatly and bake at 180C/fan 160C/gas 4 for 30 minutes until golden. Turn down to 140C/fan 120C/gas 1 and cook for another 30 minutes until cooked through.