Celeriac Gratin

Cook Time 1 hour 30 minutes

Servings 4

Ingredients

20g butter

1 large bulb of celeriac, peeled and thinly sliced 

300ml thickened cream

200ml milk

2 tbsp Dijon mustard

Pinch nutmeg

4 sprigs thyme, leaves picked

Salt and pepper

2 large handfuls of grated gruyere or cheddar cheese

Method

Preheat the oven to 180°C. 

Place cream, milk, mustard, nutmeg, thyme leaves, salt and pepper into a saucepan and bring to the boil, then reduce by ⅓.

Grease a round gratin dish with some of the butter and start layering the celeriac sliced, overlapping slightly. Once there are 3 layers, drizzle over 3 - 4 tablespoons of cream sauce and repeat the process. Top with cheese and bake in the oven for 1 hour or until golden and tender when pierced through the centre with a knife.

Fantastic as a side to any roasted meat or fish.