- 6 rashers bacon, chopped (optional)
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 420ml double cream
- 350ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 2 garlic cloves, sliced
- 1 tbsp rosemary, finely chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 red chilli, deseeded and sliced
- 1 tbsp Dijon mustard
- 1 celeriac (about 500g) peeled, quartered and thinly sliced
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 500g potatoes, peeled and very thinly sliced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
Heat oven to 180C/160C fan/gas 4. Grill the bacon, if using, until cooked and lightly brown, then set aside.
Bring cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, then turn off.
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.