Potato and celeriac gratin with mustard and crème fraîche
Prep:
25 mins
Cook:
60 mins
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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