Baked creamy celeriac and potato gratin

Baked creamy celeriac and potato gratin
  • Serves icon for 6 people

This fabulous side dish is a perfect accompaniment to your Sunday roast.

Ingredients

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

Method

1. 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.

2. Heat 1 tbsp olive oil in a pan and gently fry 1 large onion, chopped, for 10 minutes, until very soft.

3. 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.

4. 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.

5. Bake for 1-1¼ hours, until golden brown and bubbling and the potatoes are cooked through.

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