Celeriac and Potato Gratin

Serves: 8
Time: 60 mins
Difficulty:

Ingredients:

1kg Celeriac, peeled
1.2kg Potatos, peeled
6 Sprigs of Thyme, pulled
300ml Double Cream
20g Butter
60g Gruyère, grated
Salt and Pepper

Preheat oven to 180˚C.

Firstly, butter your gratin dish. Slice the celeriac and potatoes thinly in your food processor or on a mandolin.

Heat the milk and cream together.

Layer the celeriac and potato in the gratin dish, seasoning with salt, pepper and thyme between layers and adding a soup ladle of the warm cream mixture.

Finish with a layer of potato and top with grated Gruyère. Bake for 40 minutes or until the celeriac and potatoes are soft.

Celeriac and Potato Gratin

Ingredients

1kg Celeriac, peeled
1.2kg Potatos, peeled
6 Sprigs of Thyme, pulled
300ml Double Cream
20g Butter
60g Gruyère, grated
Salt and Pepper

Instructions

Preheat oven to 180˚C.
Firstly, butter your gratin dish. Slice the celeriac and potatoes thinly in your food processor or on a mandolin.
Heat the milk and cream together.
Layer the celeriac and potato in the gratin dish, seasoning with salt, pepper and thyme between layers and adding a soup ladle of the warm cream mixture.
Finish with a layer of potato and top with grated Gruyère. Bake for 40 minutes or until the celeriac and potatoes are soft.