If you’re avoiding potatoes or just fancy a change of flavour look no further than a celeriac. Mashed, roasted or finely sliced in a creamy gratin it is a delicious and versatile vegetable. This gratin goes with everything from beef to fish and freezes well if you want to prepare in advance. I use raclette cheese slices (Waitrose sell them) but Gruyère, Emmental or Comté cheese would be very suitable replacements.
- A little knob of butter for greasing the dish
- 1 large celeriac, about 750g, peeled
- 200g raclette cheese slices
- 500ml double cream
- 300ml whole milk
- Heat the oven to 180˚c, fan oven 160˚c, mark 4. Grease an ovenproof dish (about 25 x 20 cm) with a little butter. Finely slice the celeriac on a mandolin or with the slicing blade on a food processor. Layer up half the celeriac in the buttered dish, seasoning each layer with a little salt and freshly ground black pepper. Place all the cheese slices over the celeriac and finish by layering up the remaining celeriac, again seasoning between the layers.
- Mix together the cream and milk and pour over the celeriac. Cook for 30 minutes then turn the heat down to 170˚c, fan oven 150˚c, mark 3. Cook for a further 1 hour or until the celeriac is soft. A knife inserted into the centre of the dish should slide easily through the gratin. If the top is browning too much cover the dish with a piece of foil. Leave for 5 minutes at room temperature before serving.