A delicious side dish to accompany your roast.
Ingredients
- 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
Method
- 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.