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Celeriac, potato & rosemary gratin

Celeriac, potato & rosemary gratin

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Rating: 5 out of 5.24 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

This warming and creamy dish is perfect for sharing with friends and family

Nutrition:
HighlightNutrientUnit
kcal685
fat59g
saturates33g
carbs31g
sugars9g
fibre6g
protein9g
low insalt0.75g
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Ingredients

Method

  • STEP 1

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

  • STEP 2

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

  • STEP 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 the 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.

Goes well with

Recipe from Good Food magazine, October 2009

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Overall rating

Rating: 5 out of 5.24 ratings
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