Celeriac Gratin
This is one comforting, creamy dish. Thinly-sliced celeriac layered with onion and garlic-infused cream, plus a bunch of grated cheese, baked until tender and golden. Simple yet elegant, perfect to pair with your favourite green salad. Delicious.
Substitute:
- No celeriac? Use parsnips or potatoes instead.
- No parsley? Use chives instead.
- No cheddar? Use any cheese you'd prefer.
- Vegan? Use plant-based alternatives for cream, cheese, milk and butter.
Prep time: 20 minutes
Cook time: 60 minutes
Total time: 80 minutes
Servings: 4
Ingredients:
500 g celeriac
1 onion (chopped)
2 garlic cloves (grated)
60 g unsalted butter
1 tsp olive oil
15 g plain flour
140 ml single cream
140 ml milk of choice
140 g cheddar (grated)
salt & pepper
2 tbsp parsley (chopped)
Recipe:
Preheat the oven to 200C/180C fan/gas mark 6.
Peel the celeriac and, using a knife or mandolin, cut into thin slices. Nestle the celeriac slices into a small or medium-sized baking dish.
Heat the butter and olive oil in a frying pan over a medium heat. Add the onion and garlic and cook until soft and translucent (about 5-6 minutes).
Add the flour and stir to combine. Cook for a minute or two. Add the milk and cream, stirring continually to prevent clumps forming. Slowly bring to a boil, then reduce the heat and simmer until slightly thickened.
Add half of the cheddar cheese and season with salt and pepper. Stir until melted. Pour the mixture over the celeriac into the baking dish. Make sure the sauce is evenly spread and goes all the way through the celeriac slices. Top with the remaining grated cheddar cheese.
Bake for 1 hour, or until the celeriac is tender (time can vary depending on the thickness of the celeriac slices) and the top is lightly browned.
Allow to sit for about 5 minutes before serving, so that the excess liquid can be absorbed. Sprinkle with some chopped parsley as a garnish and enjoy.
How to store
Store in an airtight container in the fridge for up to 3 days.
