Celeriac, potato & rosemary gratin

Contains pork – recipe is for non-Muslims only
This warming and creamy dish is perfect for sharing with friends and family

  • Prep:25 mins
    Cook:1 hrs 15 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 685
  • fat 59g
  • saturates 33g
  • carbs 31g
  • sugars 9g
  • fibre 6g
  • protein 9g
  • salt 0.75g

Ingredients

  • 6 rashers bacon, chopped (optional)
  • 420ml double cream
  • 350ml milk
  • 2 garlic cloves, sliced
  • 1 tbsp rosemary, finely chopped
  • 1 red chilli, deseeded and sliced
  • 1 tbsp Dijon mustard
  • 1 celeriac (about 500g) peeled, quartered and thinly sliced
  • 500g potatoes, peeled and very thinly sliced
MPU 2

Method

  1. Heat oven to 180C/160C fan/gas 4. Grill the bacon, if using, until cooked and lightly brown, then set aside.

  2. Bring cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, then turn off.

  3. Pour a little of the cream mixture onto the bottom of an ovenproof gratin dish. Arrange a layer of celeriac, scatter with bacon, then season. Pour over some more of the cream mixture and repeat the same process, alternating potato and celeriac, finishing with a layer of potato. Cover with the remainder of cream mixture, then bake for 1-1¼ hrs, until golden and vegetables are tender when a knife is stuck in. Leave to sit for 5 mins, then serve.

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