Potato and celeriac gratin
- Preparation and cooking time
- Total time
- + infusing time
- Easy
- Serves 6
Ingredients
- 250ml milk
- 250ml double cream
- 100g butter
- 1 bulb garlic, cut in two horizontally
- ½ bunch thyme
- 3 bay leaves
- 750g Maris piper or King Edward potatoes, peeled
- 1 small celeriac, peeled
Method
- STEP 1
Heat the first six ingredients in a pan and let infuse for 1 hour. Strain and reheat.
- STEP 2
Meanwhile, slice the potatoes and celeriac finely. Add to the hot cream and simmer for 10 minutes, moving them to stop them sticking.
- STEP 3
Pour into a large buttered ovenproof dish, arrange the top neatly and bake at 180C/fan 160C/gas 4 for 30 minutes until golden. Turn down to 140C/fan 120C/gas 1 and cook for another 30 minutes until cooked through.
