Gratin

Cook Yourself Thin v Celebrity Chefs recipes Sophies's celeriac and potato gratin recipe

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Date Published:
19/12/2007
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This tasty but light dish is made all the more special when drizzled with a little truffle oil.

Watch the video recipe

Ingredients

  • 1 celeriac
  • 3 large potatoes (maris piper are good)
  • 400ml of vegetable stock
  • 2 tbsp of crème fraiche
  • 1 large sprig of thyme
  • 1 garlic clove, grated
  • 50g of grated parmesan
  • Splash of truffle oil

Nutritional Information

Per serving:
154 calories

Method: How to cook Sophie's celeriac and potato gratin

1. Peel the celeriac and potatoes, and then cut very thinly using a mandolin.

2. Heat the stock up, then add the crème fraiche and garlic.

3. In a bowl mix the liquid with the potato and celeriac slices. Also sprinkle in the thyme and seasoning.

4. 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.

5. Bake for one hour, then remove the foil, press down and top with the cheese.

6. Pop back in the oven for 30 minutes, until golden and bubbly.

7. When serving drizzle with a little truffle oil.

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