Celeriac, potato & rosemary gratin

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1. Video tutorial: Preparing chillies

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.

685 kcalories, protein 9g, carbohydrate 31g, fat 59 g, saturated fat 33g, fibre 6g, salt 0.75 g

Latest comments and suggestions

• yummie

  17 September 2009

  yummie commented on this recipe

  I will definatly be trying this recipe, been wanting to try celariac for ages, now's my chance, thx, :)))

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• Ros

  17 September 2009

  Ros commented on this recipe

  As I am a vegetarian will be omitting the bacon, but does anyone know if this recipe will then need salt or is celeriac naturally salty tasting?

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• asterixx20

  27 September 2009

  asterixx20 rated this recipe

  

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• Karin Miller

  08 October 2009

  Karin Miller commented on this recipe

  We really liked the taste of this dish, but as I had no regular milk I used the low fat kind together with heavy cream, and the sauce "split" turned all watery and lumpy. What did I do wrong?

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• hotspice

  20 October 2009

  hotspice commented on this recipe

  will try this looks great!

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• clara jane

  28 October 2009

  clara jane rated and commented on this recipe

  

  Fabulous! Very easy to make and delicious to eat. Tastes sensational and will be a regular accompaniment. Cooked with the Nick Nairn venison recipe from GF site.

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• dani_t

  31 October 2009

  dani_t commented on this recipe

  We tried this when I first saw the recipe in GF magazine....it looked sensational in the pictures and it tasted even better in real life. Highly recommended for an indulgent treat!

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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

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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Prep 25 mins

Cook min 1 hr 15 mins

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

685 kcalories, protein 9g, carbohydrate 31g, fat 59 g, saturated fat 33g, fibre 6g, salt 0.75 g

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