Potato and celeriac gratin with mustard and crème fraîche
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
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