Potato, celeriac and leek gratin with sage and feta

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Preparation info

  • Serves

    4–6

    as a side dish
    • Difficulty

      Easy

Appears in

Vegetables: The new food heroes

Vegetables

By Peter Gordon

Published 2007

  • About

This is here as a guide to making gratins. Most root vegetables can be cooked like this, layered in a dish and flavoured with anything from herbs and cheeses through to spices and nuts. Then, you pour over boiling water, stock or double cream, seal tightly with foil and bake until the vegetables are cooked. The top may then be coloured under a grill. Choose a dish just large enough to hold everything, but one in which the liquids won’t boil up and out of the dish. Cut out a sheet of non-stick baking parchment the same size as the dish – this will come between the vegetables and the foil, which otherwise has a habit of sticking to the top layer of vegetables. This gratin is perfect with roast salmon or chicken.

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus a little extra for the baking parchment
  • 3 large baking potatoes, cut into 5mm thick slices
  • 100 g feta cheese, crumbled
  • small handful of sage leaves, roughly shredded
  • 350 g celeriac (about ½ of a large one), peeled and thinly sliced
  • ½ leek, thinly sliced and rinsed if gritty
  • 150 ml boiling water

Method

Preheat the oven to 180°C/gas 4. Brush the 2 tablespoons of olive oil over a suitable baking dish (I used one 1.5 litres in capacity) and arrange half the potato slices on the bottom of the dish. Scatter half the feta and sage on top, sprinkle with a little salt, then lay the celeriac slices on top of that, followed by the leek and the remaining feta and sage. Lay the remaining potato slices on top, pour in the 150ml boiling water, then lightly season (remembering the feta will be a little salty). Brush one side of a sheet of non-stick baking parchment the same size as the dish with a little extra olive oil and lay this side on top of the potatoes. Cover with foil and seal tightly.

Bake for 1½ hours, then remove the foil and baking parchment, and place the dish under a hot grill to colour the potatoes. Serve from the dish while piping hot.