Celeriac gratin recipe

Hugh bakes a crisp and creamy celeriac gratin on River Cottage Christmas

Serves 4

Ingredients

1 large celeriac, peeled
2-3 cloves garlic, finely sliced
½-1 large red chilli, deseeded and finely sliced
Salt and freshly ground black pepper
3 tbsp rapeseed oil
150ml whole milk
350ml double cream

Method

Preheat the oven to 190°C/gas mark 5. Using a mandolin, food processor or knife, slice the celeriac to the thickness of a 10p coin. Place the celeriac, garlic, chilli, salt and plenty of black pepper in a large bowl and toss to coat. Add enough oil to coat and toss again.
In a jug mix the milk and cream together, add ¾ to the bowl and give everything a good mix to coat. Butter a gratin dish and pour in half the creamy celeriac mix. Arrange the celeriac evenly then add the rest of the celeriac and arrange in the dish and top up with the remaining cream.
Bake for 45 minutes, or until browned on top and bubbling.

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