Celeriac gratin

Name: Celeriac gratin
Total time: 1 h 5 min
Yield: 12
Ingredients: 1 kg potatoes peeled and sliced into 1cm slices; 1 large celeriac peeled and sliced into 1cm slices; 1 onion peeled and finely sliced; sea salt; 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

An indulgent, creamy veggie side dish

“This cheesy potato and celeriac gratin is an easy-to-make treat and absolutely lovely with fish ”

Serves 12

Cooks In1H 5M

DifficultySuper easy

Gluten-free, Vegetarian

Nutrition per serving

Calories

347

17%
Fat

29.3g

42%
Saturates

18.1g

91%
Protein

4.7g

9%
Carbs

17.1g

7%
Sugars

2.7g

3%
Salt

0.5g

8%
Fibre

2.3g

-

Of an adult's reference intake

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Ingredients

1 kg potatoes , peeled and sliced into 1cm slices
1 large celeriac , peeled and sliced into 1cm slices
1 onion , peeled and finely sliced
sea salt
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

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Method

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!