celeriac gratin

servings
6-8

method

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!

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

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1. by jonaslip on Sun 22 Jan 2012 @ 16:46

lietuva

2. by James Mac on Thu 12 Jan 2012 @ 22:13

Just done a version of this, but significantly scaled down (250g of potato, a little more of celeriac) - there were only 2 of us. It's good. But it doesn't need 50 minutes to cook - I sliced my veg rather thinner and it was done in 35.

3. by Anna on Tue 10 Jan 2012 @ 13:15

Dear Jamie, I am Italian and I have been following your tv shows since I moved in the UK, in 2000. You are simply great ! ...and brilliant.....and passionate....and amazing. That's all. Ciao Anna, my daughter, Alice loves you too

4. by Holly Berndsen on Sat 30 Jul 2011 @ 09:11

The first time i made this dish i found the cream didnt cover all the potatoes and celeriac so the slices on top didnt cook very well. When i made it the second time i cut the veg into 'chip' size strips which I found cooked a lot better and was easier to serve.

5. by j on Mon 21 Mar 2011 @ 14:42

go away from me :L what does it taste like?

6. by Sandra on Mon 30 Mar 2009 @ 22:05

Hi Jamie,
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

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