This classic French gratin is the perfect winter comfort food. Celeriac, or celery root, is a gnarly-looking vegetable, but don’t let its appearance put you off. Once peeled and sliced, it has a delicate, celery-like flavour and a lovely creamy texture. Combined with potatoes and Gruyère cheese, it makes for a rich and indulgent gratin that’s sure to warm you up on a cold winter’s day.
Ingredients
- 1kg celeriac, peeled and sliced into 3-4cm pieces
- 1kg potatoes, peeled and sliced into 3-4cm pieces
- 100g Gruyère cheese, grated
- 30g Parmesan cheese, grated
- 500ml double cream
- 1 garlic clove, crushed
- Salt and pepper
Method
Preheat the oven to 180C/350F/Gas 4.
Bring a large pan of water to the boil and add the celeriac and potatoes. Cook for 5-7 minutes until just tender. Drain well.
Meanwhile, heat the cream, garlic, salt and pepper in a small pan until just simmering. Remove from the heat.
Place the cooked celeriac and potatoes in a large gratin dish. Pour over the cream mixture and sprinkle over the Gruyère and Parmesan cheeses. Bake in the oven for 30-35 minutes until golden brown and bubbling.
Potential changes & improvements
If you’re looking for a lighter gratin, you could replace the double cream with milk. You could also add some chopped pancetta or bacon for a bit of extra flavour.
What other food it works well with
This gratin goes well with roasted chicken or beef. It would also be delicious served with a simple green salad.
Common Mistakes
One common mistake when making gratins is to overcook the vegetables. Be sure to cook them just until tender, as they will continue to cook in the oven. Another mistake is to not use enough cheese. A gratin should be rich and cheesy, so don’t be afraid to goheavy on the cheese!
Nutritional Information
This gratin is relatively high in calories and fat, so it’s best enjoyed as an occasional treat. Each serving contains approximately:
- 500 calories
- 30g fat
- 15g saturated fat
- 80mg cholesterol
- 950mg sodium
Allergens: dairy, gluten