Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 8

Potato, celeriac and apple gratin recipe

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Takes 25 minutes to make and 30-35 minutes in the oven

750g potatoes, such as maris piper
500g celeriac
300ml double cream
300ml milk
1 garlic clove, crushed
2 cox’s or braeburn apples
15g butter, plus extra for greasing

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1. Preheat the oven to 200°C/
fan180°C/gas 6. Very thinly slice the peeled potatoes using a mandolin, if you have one, or in a food processor. Do the same with the celeriac.
2. Put the cream, milk and garlic in
a non-stick pan over a medium-low heat. Add the potatoes and celeriac and simmer for 10 minutes, gently stirring, until tender.
3. Spoon half the potatoes and celeriac into a greased 1.5-litre ovenproof dish, then season. Quarter, core and thinly slice the unpeeled apples and arrange over the potato. Top with the remaining potatoes and celeriac, season and dot with butter.
4. Bake in the oven for 30-35 minutes, until golden and bubbling

Nutritional info

PER SERVING 311kcals, 23g fat (14.1g saturated), 4.7g protein, 22.6g carbs, 6.8g sugar, 0.3g salt

Chef's tip

Can be frozen

Potato, celeriac and apple gratin recipe

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