Celeriac Gratin

Name: Celeriac Gratin
Ingredients: 2 1/4 pounds potatoes, peeled and sliced into 1-cm slices; 1 large celeriac (celery root), peeled and sliced into 1-cm slices; 1 onion, peeled and finely sliced; Sea salt and freshly ground black pepper; 2 cloves of garlic, peeled and finely chopped; 4 ounces Cheddar cheese (or to taste), grated; 2 1/2 cups heavy cream; A small bunch of fresh flat-leaf parsley, leaves picked, stalks roughly chopped

8 ingredients

8 steps

Ingredients

2 1/4 pounds potatoes, peeled and sliced into 1-cm slices
1 large celeriac (celery root), peeled and sliced into 1-cm slices
1 onion, peeled and finely sliced
Sea salt and freshly ground black pepper
2 cloves of garlic, peeled and finely chopped
4 ounces Cheddar cheese (or to taste), grated
2 1/2 cups heavy cream
A small bunch of fresh flat-leaf parsley, leaves picked, stalks roughly chopped

Directions

1

Preheat your oven to 400F.
2

Place the potatoes, celeriac and onion in an earthenware-type baking dish.
3

Season generously.
4

Add the garlic, 3/4 of the cheese, the cream and the parsley stalks.
5

With a spoon, move everything around to mix all the flavors.
6

Sprinkle over the extra cheese, and bake in the preheated oven for 50 minutes, or until tender and golden.
7

Sprinkle over the parsley leaves.
8

I like to leave the gratin in the dish, pop it in the middle of the table and tuck in!