This tasty but light dish is made all the more special when drizzled with a little truffle oil.
Per serving:
154 calories
1. Preheat the oven to 160°C/Fan 140°C / Gas Mark 2.
2. Peel the celeriac and potatoes, and then cut very thinly using a mandolin.
3. Heat the stock up, then add the crème fraiche and garlic.
4. In a bowl mix the liquid with the potato and celeriac slices. Also sprinkle in the thyme and seasoning.
5. Take an ovenproof dish and carefully layer up the slices. Pour over the rest of the stock mix and top with a layer of foil.
6. Bake for 45-60 minutes, then remove the foil, press down and top with the cheese.
7. Pop back in the oven for 30 minutes, until golden and bubbly.
8. When serving drizzle with a little truffle oil.
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