Celeriac, potato & rosemary gratin

Name: Celeriac, potato & rosemary gratin
Prep time: 25 min
Cook time: 1 min
Total time: 1 min
Ingredients: 6 rashers bacon , chopped (optional); 420ml double cream; 350ml milk; 2 garlic cloves , sliced; 1 tbsp rosemary , finely chopped; 1 red chilli , deseeded and sliced; 1 tbsp Dijon mustard; 1 celeriac (about 500g) peeled, quartered and thinly sliced; 500g potatoes , peeled and very thinly sliced

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Prep Time: 25 minutes

Cook Time: 1 hours, 15 minutes

Total: 1 hours, 35 minutes

Servings: 6

Author : Good Food team

josh eagleton bacon celeriac

Ingredients

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6 rashers bacon, chopped (optional)420 milliliters double cream350 milliliters milk2 garlic cloves, sliced1 tbsp rosemary, finely chopped1 red chilli, deseeded and sliced1 tbsp Dijon mustard1 celeriac (about 500 grams) peeled, quartered and thinly sliced500 grams potatoes, peeled and very thinly sliced

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Instructions

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Step 1

Heat oven to 180C/160C fan/gas Grill the bacon, if using, until cooked and lightly brown, then set aside.

Step 2

Bring the cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, then turn off.

Step 3

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.