Potato, Celeriac and Rosemary Gratin

by

Drop

POSTED Wed, 14 August 2019

Serves

6

Total Time

95 MINS

Calories

550

A rich and comforting gratin; serve with a green salad as a mid-week supper, or as a side for a more luxurious weekend meal.

recipe-image

    INGREDIENTS


  • Celeriac icon
    Celeriac

    500 g (about 1)sliced

  • Potato icon
    Potato

    500 g (about 3)sliced

  • Pancetta icon
    Pancetta

    150 g (about 30)diced

  • Heavy cream icon
    Heavy cream

    420 g (about 1 ¾ cups)

  • Garlic clove icon
    Garlic clove

    3 (about 18 g)sliced

  • Chili flakes icon
    Chili flakes

    1 teaspoon (about 0.8 g)

  • Dijon mustard icon
    Dijon mustard

    15 g (about 1 tablespoon)

  • Fresh rosemary icon
    Fresh rosemary

    1 (about 8 g)

  • Parmesan cheese icon
    Parmesan cheese

    75 g (about ½ cup)grated

    METHOD


  • 1. Pre-heat oven - 175°C
  • 2. Add celeriac to a clean medium bowl then set aside
  • 3. Add potato to a clean medium bowl then set aside
  • 4. Add pancetta to a clean small bowl
  • 5. Fry until browned at edges - medium heat
  • 6. Add heavy cream, garlic clove, chili flakes, dijon mustard and fresh rosemary to a clean saucepan
  • 7. Heat until just boiling
  • 8. Assemble
  • 9. Sprinkle a clean small bowl with parmesan cheese
  • 10. Bake until golden brown and tender - 1 hr, 175°C
  • 11. Let rest - approx 5 min

Make this recipe in the Drop Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.

Black phone showing Top Rated recipes from the Drop Recipes app.

© 2020 Drop