How To Make Celeriac, Potato & Swiss Cheese Gratin

Name: How To Make Celeriac, Potato & Swiss Cheese Gratin
Prep time: 15 min
Cook time: 90 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 750g Russet or Maris piper potatoes peeled & thinly sliced; 250g celeriac peeled & thinly sliced; 300 ml Whipping cream; 200 ml full-fat milk; 2 cloves Garlic crushed; 2 sprigs fresh thyme; 1 Bay leaf; Salt & ground white pepper; 200g Swiss gruyere cheese finely grated

15 mins
1 hour 30 mins
easy
6

Recipe by

Jeff Baker

Ingredients

750g Russet or Maris piper potatoes peeled & thinly sliced
250g celeriac peeled & thinly sliced
300 ml Whipping cream
200 ml full-fat milk
2 cloves Garlic crushed
2 sprigs fresh thyme
1 Bay leaf
Salt & ground white pepper
200g Swiss gruyere cheese finely grated

Introduction

A delicious, luxurious treat and an alternative to mash or roast potatoes

Method

Preheat oven 180°C /160°C fan assisted (gas 4).
Infuse milk & cream with garlic, thyme & bay over a gentle heat for 2 minutes, season highly with salt & pepper then leave to stand a little before passing through a fine strainer.
In a bowl mix together the celeriac, potato & infused liquid then layer into a dish alternating layers with a sprinkling of cheese & liquid until all the potatoes & celeriac is used up.
Top with a final layer of cheese & liquid then place in the centre of the oven.
Bake for approximately 1 hour 15 minutes pressing gently every after 15 minutes.
If the top is getting too dark reduce oven temperature a little.
The gratin should be tender when pierced with a skewer.
Leave to rest a few minutes before serving.

Note:The gratin can be prepared up to step five in the morning & chilled ready for cooking.