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Celeriac, potato & rosemary gratin

Celeriac, potato & rosemary gratin

Description: Celeriac, potato & rosemary gratin

Ingredients

  • 6 rashers bacon, chopped (optional)
  • 420ml double cream
  • 350ml milk
  • 2 garlic cloves, sliced
  • 1 tbsp. rosemary, finely chopped
  • 1 red chili, deseeded and sliced
  • 1 tbsp. Dijon mustard
  • 1 celeriac (about 500g) peeled, quartered and thinly sliced
  • 500g potatoes, peeled and very thinly sliced
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, chili 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 hours, until golden and vegetables are tender when a knife is stuck in. Leave to sit for 5 minutes, then serve.