Gratin of Potatoes and Celeriac with Fromage Blanc

Name: Gratin of Potatoes and Celeriac with Fromage Blanc
Yield: Serve Six People as a Side Dish
Ingredients: ½ pint (275 ml) cream; 1 large celeriac, peeled and thinly sliced; 1½ lb (700 g) potatoes, peeled and thinly sliced; ½ pint (275 ml) fromage blanc; Sea salt and freshly ground black pepper; 3 oz (75 g) butter

Preparation info

Serve
Six
People as a Side Dish

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

Celeriac, a kind of edible celery root, is not hard to grow but not easy to find in shops. It makes a good purée, cooked with equal quantities of potato with the last-minute addition of cream and butter. The gratin below will serve six people as a side dish or four if it is eaten as a main course.

Ingredients

1½ lb (700 g) potatoes, peeled and thinly sliced
1 large celeriac, peeled and thinly sliced

Side dish
Main course
Wedding/Marriage
October
Vegetarian

Method

Blanch the celeriac in boiling salted water for 3 minutes. Butter a gratin dish and fill with alternate layers of potatoes and celeriac, seasoning as you go. Mix together the fromage blanc and the cream and pour over the vegetables. Dot with the remaining butter and cook uncovered at gas mark 6/400°F/200°C for 1 hour