Potato and Celeriac Gratin

A variation on the classic, a rich baked dish of finely sliced potatoes and celeriac, which tastes as good eaten cold the next day.  

Potato and Celeriac Gratin

300ml double cream

250ml milk

1 clove of garlic, grated

Grated nutmeg

Salt and black pepper

1kg potatoes – Maris Piper – peeled and finely sliced

1 med celeriac – about 400g when peeled and finely sliced

25g butter

Serves 8

1. Heat the cream and milk in a non-stick saucepan with the garlic, nutmeg and seasoning, until it just begins to boil.  

2. Meanwhile place a layer of potatoes in the base of a roasting dish, followed by a layer of celeriac, season, repeat then pour over half of the hot cream and milk, then repeat with more layers of potato and celeriac finishing with ‘good looking’ potato slices on the top. Pour over the remaining cream and milk and dot the top with the butter. Finish with a grinding of black pepper.

3. Slide the roasting dish into the centre of the baking oven and cook for about 1½ hours 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, where it will keep until needed.