Potato, Celeriac and Rosemary Gratin
Serves
6
Total Time
1hrs 35mins
Calories
549
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.
- Celeriac
500 g (about 1)sliced
- Potato
500 g (about 3)sliced
- Pancetta
150 g (about 30)diced
- Heavy cream
420 g (about 1 ¾ cups)
- Garlic clove
3 (about 18 g)sliced
- Chilli flakes
1 teaspoon
- Dijon mustard
15 g (about 3 teaspoons)
- Fresh rosemary
1 (about 8 g)
- Parmesan cheese
75 g (about ½ cup)grated
INGREDIENTS
- 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, chilli 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
METHOD
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