Celeriac and Potato Gratin
- 1 celeriac , peeled and cut into thin slices
- 1 large potato , peeled and cut into thin slices
- 2 cloves garlic , thinly sliced
- 250 ml chicken or vegetable stock
- 250 ml cream or milk
- 1 tbsp plain flour
- 1/4 tsp dried red chilli flakes (optional)
- Salt & pepper , to taste
Start by pre-heating your oven to 375 F
Place the celeriac, garlic, chili, flour, salt and pepper in a large bowl and toss around with your hands until well combined.
Layer the celeriac and potato into a heatproof 8" x 8" dish. Don't worry about being neat or about separating the celeriac / potato. Leave a couple of cm at the top of the dish so that the sauce doesn't bubble over the sides.
Mix the chicken stock and cream together and then pour evenly over the gratin, then place into your oven for approximately 90 minutes or until golden brown and the celeriac is tender.
Serve as is or as a perfect side dish.
Variations: You can try this with just celeriac instead of using potato. You could also give it a go with another vegetable such as rutabaga or squash for a unique taste.