- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 leeks, outer layer removed, washed of any grit and sliced into rings
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- small handful rosemary leaves, roughly chopped
- 1 bay leaf
- 300ml double cream
- 300ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 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…
- 100g cheddar or gruyère, coarsely grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
Heat the butter in a saucepan. Add the leeks, rosemary and bay leaf, then cover and cook very gently over a medium-low heat for 15-20 mins until the leeks are soft. Pour over the milk and almost all of the cream, then season and bring to the boil. Remove from the heat and leave to cool a little, then scoop out the bay leaf.
Pour a little of the leek mixture into an ovenproof gratin dish. Arrange a layer of celeriac in the dish, then season. Spoon over some more of the leek mixture and scatter with a little cheese. Repeat the process, alternating between layers of the leek mixture, cheese and celeriac slices, then finish with a drizzle of cream and the last of the cheese. Can be prepared up to a day ahead and kept in the fridge.
Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr-1 hr 15 mins until the top is golden and the celeriac is tender when poked with a knife. If the gratin is browning a little too much, cover the dish in foil. Can be chilled, then reheated in a microwave or oven on a low heat with a drizzle more cream.
Mix it upNot in the mood for celeriac? It can be easily swapped out for parsnip, turnip or potatoes.