A variation on the classic, a rich baked dish of finely sliced potatoes and celeriac, which tastes as good eaten cold the next day.
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Serves 6
300ml double cream
250ml full-fat milk
1 garlic clove, grated
Freshly grated nutmeg, as required
Salt
Freshly ground black pepper
1kg potatoes, peeled and thinly sliced
500g celeriac, peeled and thinly sliced
25g butter
20g Pecorino cheese, grated (optional)
Preparation Time: 25 minutes. Cooking Time: 1 ½ hours
- Place the cream, milk, garlic, nutmeg, salt and pepper in a non-stick saucepan and heat on the simmering plate, hotplate on simmering setting or induction on medium until it just begins to boil.
- Layer a third of the potato slices on the base of an AGA roasting or pie dish, followed by a layer of half the celeriac slices. Season well.
- Pour over half of the hot cream and milk, then repeat with another third of the potato and remaining celeriac and seasoning.
- Finish with ‘good looking’ potato slices neatly layered on the top. Pour over the remaining cream and milk and dot the top with the butter. Finish with a grinding of black pepper and grated Pecorino, if using.
- Place in the oven CAST IRON OVEN: on the 4th shelf of the baking oven or oven on B4. FAN OVEN: preheated to B4/160oC/325oF. Cook for 1¼ - 1½ hours or until the potatoes and celeriac are cooked – test with a skewer.
- If you are not ready to serve just slide the roaster into the simmering oven or oven on B1, where it will keep until needed.
