By Jeremy Round
An elegant but comforting vegetable accompaniment to roast or grilled meats, intended originally to go with the pigeon recipe below, but also good enough to eat by itself with green salad as a lunch or supper dish. There are other baked gratins, listed in the index.
Blanch celeriac as soon as you’ve sliced it, by plunging it into a large pan of boiling water acidulated with a little lemon juice and bringing the water back to the boil. Drain.
Layer celeriac and potato alternately in a small, buttered, ovenproof dish, spooning cream all over each layer and sprinkling the nutmeg, garlic and seasonings conservatively between.
Bake, uncovered, a