Serves: 6-8 - Time:
I like to think that, because this dish is packed with vegetables and fermented cabbage I am well on the way to achieving my five a day in one dish. I have chosen to ignore the less beneficial effects of the double cream and grated Comté because it is frankly delicious. I eat this as a main dish but for meat eaters I suggest serving it with roast pork or chicken. if you have any leftovers it is also rather good the next day, fried with some bacon. The sauerkraut I have is unbelievably delicious (Good Nude Food is the brand) but a standard jar from the supermarket would be fine too.
Ingredients
- 2 tablespoons olive oil
- 20g butter, plus extra for greasing
- 475g leeks, trimmed, washed and cut into thin slices
- 1 celeriac, about 700g, peeled and thinly sliced in a food processor or on a mandoline
- 230g sauerkraut
- 100g Comté cheese, grated
- 580ml double cream
- 225ml milk
Method
- Heat the oven to fan 150°c, mark 3. Butter a 30 x 20cm ovenproof dish.
- Heat the oil and butter in a saucepan and add the leeks and a pinch of salt. Cook over a moderate heat for about 15 minutes until the leeks are soft but not coloured.
- Arrange about a third of the celeriac slices over the base of the dish. Scatter over half the leeks and half the sauerkraut. Season with salt and ground black pepper. Sprinkle over about a third of the grated cheese.
- Repeat the layering with another third of celeriac slices, the remaining leeks and sauerkraut and a third of the cheese. Season again. Cover with the remaining slices of celeriac. Mix the cream and milk and pour over the vegetables. Sprinkle over the remaining cheese. Bake in the oven for 1 ¾ -2 hours, until a knife inserted into the centre of dish glides in easily. You may need to cover the top of the gratin with foil after about one hour if it browning quickly. Leave for 15 minutes at room temperature before serving.
