Recipe information
Ingredients for - Celeriac, potato & rosemary gratin
1. 6 rashers bacon , chopped (optional) -
2. 420ml double cream -
5. 1 tbsp rosemary , finely chopped -
6. 1 red chilli , deseeded and sliced -
8. 1 celeriac (about 500g) peeled, quartered and thinly sliced -
9. 500g potatoes , peeled and very thinly sliced -
How to cook deliciously - Celeriac, potato & rosemary gratin
1. Stage
Heat oven to 180C/160C fan/gas 4. Grill the bacon, if using, until cooked and lightly brown, then set aside.
2. Stage
Bring the cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, then turn off.
3. Stage
Pour a little of the cream mixture onto the bottom of an ovenproof gratin dish. Arrange a layer of celeriac, scatter with bacon, then season. Pour over some more of the cream mixture and repeat the same process, alternating potato and celeriac, finishing with a layer of potato. Cover with the remainder of the cream mixture, then bake for 1-1¼ hrs, until golden and vegetables are tender when a knife is stuck in. Leave to sit for 5 mins, then serve.
