Celeriac Potato Gratin
Bring celeriac and potato together in this warming and hearty dish that will round out any good supper.
- 1 head of celeriac, approximately 350g raw prepared weight
- 3 medium potatoes, approximately 350g raw prepared weight
- 1 clove of garlic, crushed with the back of your hand
- 2 shallots
- 500ml double cream
- 100ml vegetable stock
- Salt and Freshly ground black pepper
- Sprig of thyme + 1tsp finely chopped thyme leaves
- One bay leaf
- 30g butter
- Preheat the oven to 150°C and grease an oven dish. This recipe uses a 2lb loaf tin, lined with parchment paper, however you can use a shallower and wider dish, please remember to adjust the cooking time accordingly, the cooking times for this recipe is for making the gratin in a loaf tin.
- Pour the cream, stock, bay leaf, garlic, sprig of thyme and seasoning into a medium saucepan. Bring tot he boil and simmer for 5 minutes. Turn the heat off and leave the cream to infuse for 20 minutes.
- Peel the shallots and slice into rings. Heat a non-stick frying pan with the butter and saute the shallots until golden, add seasoning and the chopped thyme.
- Peel the celeriac and potatoes, cut the celeriac into quarters. Using a sharp mandolin slice the celeriac and potatoes 2mm thick.
- Season the sliced celeriac and potato generously with salt and freshly cracked black pepper
- Bring the cream back to the boil and the infused cream through a fine sieve directly over the sliced potatoes and celeriac.
- Start layering your gratin, first pour on a bit of cream, then layer the celeriac, then a thin layer of the sauteed shallots, then potatoes then cream and continue until all the ingredients are used. At this stage give it a good press with your hands.
- Let the gratin sit for 30 minutes before cooking.
- Bake the gratin for 2 hours (this timing is for a deep gratin in a loaf tin). If you're make a flatter version then the cooking time should be at least 30 - 40 minutes less. Test if the potatoes and celeriac are cooked by inserting a metal skewer, if it glides in and out with ease it's cooked, if it feels a bit crunchy return to the oven and cook longer. Do not be tempted to turn the heat up before the gratin is cooked, as a high heat will curdle the cream and your potatoes will be raw, not good!
- Let the gratin rest and before you are ready to serve place the gratin in a preheated oven at 200°C for 20 - 25 minutes to heat through and brown.