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    Mustardy Celeriac and Potato Gratin

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    Mustardy Celeriac and Potato Gratin

    A creamy gratin is always a crowd-pleaser, especially when it’s made extra-special with celeriac and a hint of grainy mustard.

    • Vegetarian
    • Gluten Free
    • Nut Free
    • Preparation time: 25 minutes
    • Cooking time: 135 minutes
    • Total time: 2 hours 40 minutes 60 minutes 60 minutes 40 minutes

    Serves: 6


    • 500g floury potatoes, such as King Edwards
    • 400g celeriac
    • 3 cloves garlic, peeled and crushed
    • 50g butter
    • 284ml pot double cream
    • About 300ml milk
    • 2 tbsp wholegrain mustard
    • Knob of butter (optional)


    1. Preheat the oven to 150°C, gas mark 2. Butter a shallow, 2-litre, ovenproof dish. Peel the potatoes and celeriac and put them in cold water. Using a mandolin or a sharp knife, slice the vegetables into very thin discs. Keeping the potato separate from the celeriac, place each into bowls of cold water (this stops them from going brown).
    2. Put a clean tea towel on the worksurface. Take a handful of the potato slices, drain and place on the tea towel, using another tea towel to pat them dry. Overlap the potatoes on the base of the dish, sprinkle with a little garlic. Season. Repeat, using celeriac then potato, until the dish is full.
    3. Make the cream up to 600ml with milk, stir in the mustard and pour over the veg. Dot with butter and bake for 2¼ hours until golden and the potatoes are tender.

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