Name: Potato and Celeriac Gratin
Yield: Serves 4 as a main or 6 as a side
Ingredients: butter, for greasing; salt and black pepper; 400 g celeriac; 2 garlic cloves, crushed; 600 g potatoes; 1 bay leaf; 200 ml double cream; 150 ml milk; 100 g Parmesan (or vegetarian equivalent), grated

Preparation info

Serves
4
as a main

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

If the rain is lashing the windows, a voluptuous, comforting root gratin should be on your menu. This does well either as a side dish or a weeknight meal in its own right.

Ingredients

butter, for greasing
200 ml double cream
150 ml milk

Main course
Side dish
Gluten-free
Vegetarian

Method

Heat the oven to 180°C/Gas 4 and grease a gratin dish or shallow ovenproof dish with a knob of butter.

Put the cream, milk, bay leaf and garlic into a pan with a generous seasoning of salt and pepper. Slowly bring to a simmer then turn off the heat and leave to steep for 10 minute

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Ingredients

Method

Part of