Celeriac Gratin

Celeriac gratin

An indulgent, creamy veggie side dish

Celeriac Gratin

1 hr 5 mins

Super easy

serves 12

About the recipe

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.


nutrition per serving

347

Calories


29.3g

Fat


18.1g

Saturates


2.7g

Sugars


0.5g

Salt


4.7g

Protein


17.1g

Carbs


2.3g

Fibre


of an adult’s reference intake


Ingredients

1kg potatoes

1 large celeriac

1 onion

2 cloves of garlic

75g Cheddar cheese

600ml carton double cream

a small bunch of fresh flat-leaf parsley (20g)

Method

  1. Preheat the oven to 200°C/400°F/gas 6.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

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