Potato and celeriac gratin with mustard and crème fraîche

Prep: 25 mins
Cook: 60 mins
Potato and celeriac gratin with mustard and crème fraîche
A wonderfully warming addition to your Christmas table

12 waxy potatoes, such as Romano or Maris Bard, sliced

1 large head of celeriac, sliced

1 clove garlic, finely sliced

butter, for greasing

500-600ml chicken stock, hot

200ml crème fraîche

1tbsp seeded mustard

2tsp Dijon mustard

Black pepper

Heat the oven to 200°C.

Butter a gratin dish and place the potatoes and celeriac in layers, together with the garlic. Don’t forget to season each layers with salt and pepper.

Cover with chicken stock until it almost reaches the top layer.

Put greaseproof paper over the gratin and bake in the oven for 45 minutes.

In a bowl, whisk together the double cream and the two mustards.

Pour evenly on top of the gratin then put the dish back in the oven and bake until the potatoes and celeriac are tender (about 10 to 15 minutes).

Serves
4

Preparation Time
25 minutes

Cooking Time
60 minutes

Main ingredients
Dairy, Vegetables

Recipe Type
Dinner, Easy, Entertaining, Family Dinners, Side Dish, Vegetarian

Cuisine
English

Special Info
Gluten free, Nut free, Vegetarian

Level of Difficulty
Easy

The cream and mustard mix must be added in the last step of the recipe to prevent the mustards from turning bitter.
 

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