Celeriac Potato Gratin
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 1.5 hours
- 50g/1.7ozs butter plus extra for greasing
- 3 onions, peeled and diced
- 4 garlic cloves, peeled and diced
- 375ml/12.7flozs. cream
- 375ml/12.7flozs. milk
- 1 teaspoon chicken or vegetable stock powder
- 1/2 teaspoon ground nutmeg
- 1 celeriac (around 600g)
- 400g/14ozs. potatoes, peeled
- 3 cups cheese (mozzarella and cheddar or tasty)
- salt and pepper to season
- 30g/1oz butter, cubed to dot on top
- 3 tablespoons freshly chopped chives to sprinkle
Step 1 - Sauté the onion and garlic in the butter on low to medium heat until softened. Add the cream, milk, nutmeg and stock powder and heat through. Season to taste.
Step 2 - Preheat oven to 180C/350F and grease a large lasagne or baking tray. Peel the celeriac well (save the peelings for stock) and slice into thin slices. I used a mandolin on setting #2 (not the thinnest setting). I then cut them in half. Then slice the potatoes.
Step 3 - Layer a third of the onion mixture into the tray and then lay slices of celeriac in a scallop pattern. Add half of the cheese, a little more of the onion cream mixture and then the potatoes. Finish with the remaining onion cream mixture and the rest of the cheese. Dot with the last of the butter.
Step 4 - Bake for 45 minutes. Then cover with foil and bake for another 30 minutes. Cool for 20 minutes. Sprinkle with chives and serve warm.