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.
Nutritional Information
- Kcals 460
- Fat 37.4g
- Carbs 26.4g
- Fibre 5.4g
- Protein 6.1g
- Salt 0.62g