Celeriac, Cheese and Potato Gratin

Serves	6
Prep time	20 minutes
Cook time	1 hour
Total time	1 hours, 20 minutes
Allergy	Milk
Dietary	Vegetarian
Meal type	Lunch, Side Dish
Misc	Child Friendly, Pre-preparable, Serve Hot
Occasion	Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving
Region	French
By author	Karen Burns-Booth

A delightful variation on a classic potato gratin, this recipe uses celeriac as one of the main ingredients too. Serve as an accompaniment or as a vegetarian meal with salad and crusty bread.

Ingredients

1 small celeriac, about 450g to 500g (peeled and thinly sliced)
450g to 500g potatoes, peeled and thinly sliced
100g grated cheddar cheese
2 cloves garlic, peeled and finely minced
300mls (1/2 pint) full fat milk
300mls (1/2 pint) single cream
salt and pepper to taste

Note

A delightful variation on a classic potato gratin, this recipe uses celeriac as one of the main ingredients too. Serve as an accompaniment or as a vegetarian meal with salad and crusty bread.

Directions

Step 1	Pre-heat oven to 180C/350F/Gas mark 5. Butter an oven proof dish.
Step 2	Add the garlic to the milk and then add the cream, mix together and set aside.
Step 3	Arrange layers of the celeriac and potatoes with cheese scattered in between, leaving some for the top of the gratin. Season with salt and pepper between each layer too.
Step 4	Pour over the garlic milk and cream mixture and sprinkle the remaining cheese over the top. Bake in the pre-heated oven for 1 hour, or until the celeriac and potatoes are soft when a knife is inserted.
Step 5	Serve as an accompaniment or as a vegetarian meal with salad and crusty bread.