Baked creamy celeriac and potato gratin
- December 2008
- for 6 people
This fabulous side dish is a perfect accompaniment to your Sunday roast. Rather than just the humble spud, this makes the most of surely one of the world’s most underrated veg: the celeriac. Yes, it’s a bit knobbly and awkward to peel, but it brings a fabulous depth of flavour to this dish.
Find ideas for Sunday lunch menus here too.
- 200ml vegetable stock
- 2 garlic cloves
- 200ml double cream
- 1 tbsp olive oil
- 1 large onion
- 1 large celeriac
- 3 medium potatoes
- 1 tbsp plain flour
- 1 tbsp chopped fresh flatleaf parsley
- Preheat the oven to 200°C/fan180°C/gas 6. In a saucepan, bring 200ml vegetable stock to the boil with 2 garlic cloves, lightly crushed, then remove from the heat and stir in 200ml double cream. Set aside to cool and infuse.
- Heat 1 tbsp olive oil in a pan and gently fry 1 large onion, chopped, for 10 minutes, until very soft.
- Peel and quarter 1 large celeriac, then slice to 3mm thickness. Put in a bowl with 3 medium potatoes, sliced to 3mm thickness, and toss with 1 tbsp plain flour, 1 tbsp chopped fresh flatleaf parsley and some seasoning.
- Butter a 1.2-litre ovenproof dish and layer up the celeriac, potatoes and the softened onion. Strain the cream mixture (discard the garlic) into a jug and pour over the gratin.
- Bake for 1-1¼ hours, until golden brown and bubbling and the potatoes are cooked through.
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