Celeriac and potato gratin
By OcadoLife
Published on 16 January 2022
Celeriac has a light and nutty flavour that loves creamy autumnal gratins and soups. Here, we've paired it with potato and gruyère to create a next-level comfort food dish. Celeriac is available all year but is in season – and so at its best – from September to April, making it a great ingredient to cook with throughout autumn and winter. Time and servings
1 hr 15 minsTotal time
6Servings
15 minsPrep time
1 hrCooking time
Ingredients
- 300 ml of double cream
- 250 g of crème fraîche
- 250 ml of milk
- 3 sprigs of thyme
- 2 cloves of garlic
- 1 bay leaf
- 1 celeriac, small (about 700g)
- 2 potatoes, large (about 500g)
- 75 g of gruyère cheese
Method
Step 1
Preheat oven to 170°C/150°C fan/gas 3. Put the cream, crème fraîche, milk, thyme, garlic and bay in a pan with a large pinch of salt and a good grind of black pepper. Bring to the boil, then turn off the heat and leave to infuse.Step 2
Peel and thinly slice the celeriac and potatoes. Add them to the cream mixture and turn the heat back on. Bring up to a simmer and cook for 10-15 mins. Remove the thyme sprigs and bay leaf and pour the liquid into an ovenproof dish, neatly arranging the slices of potato and celeriac as you go. Top with the gruyère and bake for 45 mins, or until golden and the vegetables are tender.