Celerlae, potato and truffle gratin

Name: Celerlae, potato and truffle gratin
Ingredients: 200 ml double cream; 125 ml full-fat milk; a handful freshly grated Gruyère or Parmesan; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 garlic clove, crushed; a sprig of fresh rosemary; 6 slices truffle; a handful freshly grated Gruyère or Parmesan; 1 large Désirée potato; ½ celeriac

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

This gratin is good enough to turn people vegetarian. It’s so tasty and refined it should be eaten as the centrepiece of a dish rather than as an accompaniment. Serve a simple green salad as a garnish. If you can’t get hold of fresh truffle, add a teaspoon of truffle oil to the milk and cream.

Ingredients

125 ml full-fat milk
200 ml double cream
1 garlic c

Side dish
Vegetarian
Sensational
Gluten-free

Method

Preheat the oven to Gas Mark 4/180°C.
Pour the milk and cream into a pan, add the garlic and rosemary, season well and bring to a simmer. Take off the heat and keep to one side.
Peel the potato and celeriac and slice on a