A delicious side to serve with roast meat or grilled fish from Rick Stein.
Ingredients
- 25 g unsalted butter at room temperature, plus extra for greasing
- 1 onion finely sliced
- 2 garlic cloves finely sliced
- 500 ml double cream
- 1 tsp dijon mustard
- 1½ tsp salt
- 400 g celeriac peeled
- 600 g potatoes such as maris pipers, peeled
Servings:
Instructions
- Preheat the oven to 180˚C, gas mark 4. Butter a 30cm x 20cm gratin dish. Melt the butter in a large pan, add the onion and garlic then cook over a medium heat until softened.
- Add the cream and mustard, season with the salt and plenty of black pepper, then simmer for 5 minutes. Take the pan off the heat.
- Cut the celeriac and potatoes into thin slices. Mix them with the cream mixture in the pan, then pour into the gratin dish and flatten the top. Bake for 1 hour 15 minutes-1 hour 30 minutes until completely tender to the point of a knife.
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