POTATO AND CELERIAC GRATIN WITH MUSTARD AND CREME FRAICHE

Potato and Celeriac Gratin With Mustard and Creme Fraiche image

Provided by ZYXEL

Categories Potato

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

12 waxy potatoes
1 large celeriac, sliced
1 garlic clove, finely sliced
1 teaspoon butter, for greasing
500 ml chicken stock
200 ml creme fraiche
2 tablespoons mustard, seeded
2 teaspoons Dijon mustard
black pepper

Steps:

Pre-heat the oven to 200°C.
Layer the potatoes and celeriac in a buttered gratin dish with the garlic, seasoning with salt and pepper as you go.
Pour in enough hot stock to come up nearly to level of the top layer.
Cover with greaseproof paper and bake for 45 minutes.
Mix the creme fraiche and mustards in a bowl.
Spread over the top of the gratin. Return to the oven and bake for another 10-15 minutes until the celeriac and potatoes are tender. (Do not add the cream mixture before step 6, as mustard turns bitter when cooked for too long).

Nutrition Facts : Calories 729.9, Fat 22.3, SaturatedFat 12.9, Cholesterol 76.2, Sodium 361, Carbohydrate 118.3, Fiber 14.4, Sugar 7.1, Protein 17.6