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© David Loftus
"Great kit makes cooking a pleasure."
celeriac gratin
snacks and sides | serves 6-8Preheat 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!
ingredients
• 1kg potatoes, peeled and sliced into 1cm slices
• 1 large celeriac, peeled and sliced into 1cm slices
• 1 onion, peeled and finely sliced
• sea salt and freshly ground black pepper
• 2 cloves of garlic, peeled and finely chopped
• 125g Cheddar cheese (or to taste), grated
• 600ml carton double cream
• a small bunch of fresh flat-leaf parsley, leaves picked, stalks roughly chopped
• 1 large celeriac, peeled and sliced into 1cm slices
• 1 onion, peeled and finely sliced
• sea salt and freshly ground black pepper
• 2 cloves of garlic, peeled and finely chopped
• 125g Cheddar cheese (or to taste), grated
• 600ml carton double cream
• a small bunch of fresh flat-leaf parsley, leaves picked, stalks roughly chopped
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This looked delicious on your tv show, do you think I can do it in advance and freeze it uncooked or cook it and freeze it?
Thanks
Sandra
Looks delicious mate and in 1 pot too! 50 mins seems a long time, so i have a question. Could I do this:
Par boil the spuds
Fry/sweat/soften the celeriac, garlic and onion in butter then add flour and milk/cream, then add the cheese.
Add the spuds to the sauce then sprinkle cheese on the top, then grill.
Would it work boiling the spuds, or am I risking the sauce being watery?
Trev