CELERIAC, POTATO & ROSEMARY GRATIN

Celeriac, potato & rosemary gratin image

This warming and creamy dish is perfect for sharing with friends and family

Provided by Good Food team

Categories Dinner, Main course, Side dish

Time 1h35m

Number Of Ingredients 9

Ingredients

6 rashers bacon , chopped (optional)
420ml double cream
350ml milk
2 garlic cloves , sliced
1 tbsp rosemary , finely chopped
1 red chilli , deseeded and sliced
1 tbsp Dijon mustard
1 celeriac (about 500g) peeled, quartered and thinly sliced
500g potatoes , peeled and very thinly sliced

Steps:

Heat oven to 180C/160C fan/gas 4. Grill the bacon, if using, until cooked and lightly brown, then set aside.
Bring the cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, then turn off.
Pour a little of the cream mixture onto the bottom of an ovenproof gratin dish. Arrange a layer of celeriac, scatter with bacon, then season. Pour over some more of the cream mixture and repeat the same process, alternating potato and celeriac, finishing with a layer of potato. Cover with the remainder of the cream mixture, then bake for 1-1¼ hrs, until golden and vegetables are tender when a knife is stuck in. Leave to sit for 5 mins, then serve.

Nutrition Facts : Calories 685 calories, Fat 59 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.75 milligram of sodium