1 kg potatoes, peeled and sliced into 1cm slices
1 large celeriac, peeled and sliced into 1cm slices
1 onion, peeled and finely sliced
freshly ground black pepper
2 cloves garlic, peeled and finely chopped
75 g Cheddar cheese, grated
600 ml double cream
1 small bunch fresh flat-leaf parsley, leaves picked, stalks roughly chopped
This is a deliciously indulgent veggie side that's super quick to get in the oven and absolutely brilliant served with just about any meat or white fish, like cod or haddock.
Preheat your oven to 200°C/400°F/gas 6.
Place the potatoes, celeriac and onion in an earthenware-type baking dish. Season generously. Add the garlic, ¾ of the cheese, the cream and the parsley stalks.
With a spoon, move everything around to mix all the flavours. Sprinkle over the extra cheese, and bake in the preheated oven for 50 minutes, or until tender and golden. Sprinkle over the parsley leaves.
I like to leave the gratin in the dish, pop it in the middle of the table and tuck in!
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This cheesy potato and celeriac gratin is an easy-to-make treat and absolutely lovely with fish
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council