Celeriac gratin

Name: Celeriac gratin
Total time: 1 h 5 min
Yield: 12
Ingredients: 1 kg potatoes; 1 large celeriac; 1 onion; 2 cloves garlic; 75 g Cheddar cheese; 600 ml double cream; 1 small bunch fresh flat-leaf parsley (20g)

An indulgent, creamy veggie side dish

“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. ”

Serves 12

Cooks In1 hour 5 minutes

DifficultySuper easy

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Nutrition per serving

Calories 347 17%
Fat 29.3g 42%
Saturates 18.1g 91%
Sugars 2.7g 3%
Salt 0.5g 8%
Protein 4.7g 9%
Carbs 17.1g 7%
Fibre 2.3g -

Of an adult's reference intake

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Ingredients

1 kg potatoes
1 large celeriac
1 onion
2 cloves garlic
75 g Cheddar cheese
600 ml double cream
1 small bunch fresh flat-leaf parsley , (20g)

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Method

Preheat the oven to 200°C/400°F/gas 6.
Peel and slice the potatoes, celeriac and onion into 1cm slices, then place in an earthenware-type baking dish. Season with a pinch of sea salt and black pepper.
Peel, finely chop and add the garlic, grate in most of the cheese, then tip in the cream. Roughly chop and add the parsley stalks.
With a spoon, move everything around to mix all the flavours. Grate over the reserved cheese, and bake in the oven for 50 minutes, or until tender and golden.
Pick over the parsley leaves, to serve. I like to leave the gratin in the dish, pop it in the middle of the table and tuck in!

Celeriac gratin

Celeriac gratin

Nutrition per serving Plus

Of an adult's reference intake

Ingredients

Method

Nutrition per serving