Potato, celeriac and apple gratin

Potato, celeriac and apple gratin
  • Serves icon Serves 8
  • Time icon Takes 25 minutes to make and 30-35 minutes in the oven

As well as being the perfect side dish with a roast, this celeriac and potato gratin recipe is a satisfying vegetarian main course.

Nutrition: per serving

Calories
311kcals
Fat
23g (14.1g saturated)
Protein
4.7g
Carbohydrates
22.6g (6.8g sugar)
Salt
0.3g
Calories
311kcals
Fat
23g (14.1g saturated)
Protein
4.7g
Carbohydrates
22.6g (6.8g sugar)
Salt
0.3g

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

delicious. tips

  1. Freeze it at the end of step 3, then defrost thoroughly and finish the recipe.

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