Celeriac and tahini potato gratin

Celeriac and tahini potato gratin
  • Serves icon Serves 4-6
  • Time icon Hands-on time 30 min, plus 1½-2 hours oven time

Marcus Wareing’s delicious twist on dauphinois includes celeriac and tahini. Serve the creamy gratin as a main with a crisp salad, or as a side dish to go with roast beef. This recipe is from Marcus’ Kitchen by Marcus Wareing (Harper Collins £22).

For creamy comfort food with a pastry top, check out our dauphinois potato and leek pie.

Nutrition: per serving

Calories
645kcals
Fat
36.2g (7.9g saturated)
Protein
20.9g
Carbohydrates
48.7g (10.2g sugars)
Fibre
20.4g
Salt
1.3g
Calories
645kcals
Fat
36.2g (7.9g saturated)
Protein
20.9g
Carbohydrates
48.7g (10.2g sugars)
Fibre
20.4g
Salt
1.3g

Ingredients

  • Butter to grease
  • 800g floury potatoes, peeled
  • 1 large celeriac (about 700g), peeled
  • 2 onions, thinly sliced
  • 4 thyme sprigs, leaves picked, plus extra to garnish
  • 200g tahini
  • 600ml good-quality vegetable stock, warmed
  • ½ tsp fine sea salt
  • ½ tsp ground white pepper
  • 1 tsp garlic powder
  • Handful grated mature cheddar to cover

Method

  1. Heat the oven to 160°C fan/gas 4 and grease a large casserole (about 26cm) with butter. Using a mandoline or food processor with a slicer function, thinly slice the potatoes and celeriac 1-2mm thick (or slice carefully by hand with a knife). The celeriac is tricky to handle due to its size and shape, so cut it into half or quarters first for easier slicing.
  2. Arrange a layer of sliced celeriac in the bottom of the greased baking dish and season with a little of the salt and pepper. Follow with a thin layer of sliced onion and thyme leaves, then a single layer of potatoes. Season again. Repeat the layering of vegetables and thyme until they’ve all been used, ensuring the final layer of potato is arranged neatly as this will be visible when you serve the dish.
  3. Whisk the tahini and vegetable stock together in a jug until evenly combined, then mix in the remaining salt and pepper and the garlic powder. Pour the tahini mixture over the layered vegetables, allowing it to sink in between the layers, then cover with foil.
  4. Bake the gratin in the oven for 1¼-1½ hours. To test if it’s cooked, push a small knife into the centre – the potato and celeriac should be soft all the way through and the knife should meet no resistance. If necessary, cover with foil again and return to the oven for 15 minutes more until soft (before adding the cheese). When the gratin is cooked, remove the foil, sprinkle with grated cheese and return to the oven for 15 minutes to brown. Sprinkle with extra thyme and wait a few minutes before serving – it will be very hot.

delicious. tips

  1. Marcus’ tips: “A mandoline is a useful tool here, as it gives thin, uniform slices of potato and celeriac, which cook more evenly than if they’re sliced by hand. You may also have a slicer on your food processor, which would speed things up.”

    “The gratin works well on its own as a main course – or serve with a roast meat such as beef, as you would potato dauphinois.”

  2. The day before serving, cook the gratin (covered, as in step 4) just until the vegetables are soft. Cool then chill, covered. Finish it off on the day by browning it in the oven, uncovered, for 20 minutes with the cheese topping.

Recipe By

Marcus Wareing

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