Potato and Celeriac Gratin
Celeriac has a subtle, nutty flavour that blends well with potatoes. This gratin also makes a warming, meat-free main course served with salad and cheese.
Serves: 6 to 8
Ingredients
1 clove garlic, halved
75g softened butter
900g even-sized medium potatoes, peeled and thinly sliced
½ tsp Waitrose Select Ground Nutmeg
500g celeriac, peeled, cut into quarters and thinly sliced
2 medium shallots, finely chopped
450ml hot chicken or vegetable stock
1½ tbsp single cream
Sea salt
Freshly ground black pepper
Method
- Preheat the oven to 200°C, gas mark 6. Rub the cut sides of the garlic over a medium-sized gratin dish. Grease the dish with a little of the butter.
- Arrange half the potatoes in the dish, overlapping the slices a little. Season and sprinkle with the nutmeg. Arrange half the celeriac over the potatoes and season again. Sprinkle with half the shallots, then dot with half the butter and pour over half the stock.
- Repeat the layers with the remaining celeriac, potatoes and shallots, seasoning well after each layer. Dot with half the remaining butter and pour the rest of the stock over.
- Bake for 50 minutes, or until the potatoes and celeriac are tender. If the dish looks dry, moisten with a few tbsp hot water. Turn the heat to 220°C, gas mark 7.
- Drizzle with the cream, dot with remaining butter and season. Return to the oven for a further 12-15 minutes, or until bubbling and golden. Serve warm rather than piping hot.
Cook's tips
The gratin can be prepared to end of step 3. Cover with foil and chill until ready to cook. Ready-made short cut Waitrose Bistro Creamy Mash, which goes well with duck.