• 100 ml double cream
  • 75 ml semi-skimmed milk
  • 1 garlic clove, finely sliced
  • 3 sage leaves, torn in half
  • 1 tsp Dijon mustard
  • nutmeg to taste
  • 25g kale, chopped into bite-size pieces
  • butter, for greasing
  • 100g celeriac, finely sliced
  • 150g potatoes, finely sliced


  • STEP 1
    Preheat the oven to gas 2, 150 C, fan 130 C. Combine the cream, milk, garlic, sage and mustard in a pan. Heat until just coming to the boil, then remove and season with a little freshly grated nutmeg. Discard the sage.
  • STEP 2
    Meanwhile, blanch the kale for 1 minute in a pan of gently simmering water, then drain and refresh in cold water. Drain again, then dry with kitchen paper.
  • STEP 3
    Grease a baking dish with butter. Pour in a little of the cream mixture. Top with a layer of celeriac and potato, season, then top with a little kale. Repeat until all the ingredients are used up, finishing with a layer of the cream mixture. Cover with foil and bake and 1 hour and 40 minutes.
  • STEP 4
    Heat the grill to medium. Remove the foil and finish off under the grill until golden.

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