Potato, Celeriac and Rosemary Gratin

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recipe by Drop www.getdrop.com

  • Time icon
    Total Time
    1hr 35mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    551
based on 1 ratings

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 updated Jun 18, 2019

Ingredients

  • Celeriac icon
    Celeriac
    500g (about 1)
  • Potato icon
    Potato
    500g (about 3)
  • Pancetta icon
    Pancetta
    150g (about 1 cup)
  • Heavy cream icon
    Heavy cream
    420ml (1¾ cups)
  • Garlic clove icon
    Garlic clove
    3
  • Chili flakes icon
    Chili flakes
    1 tsp (1g)
  • Dijon mustard icon
    Dijon mustard
    15g (about 1 tbsp)
  • Fresh rosemary icon
    Fresh rosemary
    x 1 (about 10g)
  • Parmesan cheese icon
    Parmesan cheese
    75g (about ½ cup)

Tools

  • kCook icon Stove
  • kCook icon Skillet pan
  • kCook icon Small bowl
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Saucepan
  • kCook icon Medium bowl
  • kCook icon Ceramic baking dish - 13 x 9 x 2"

Step preview

  1. Pre-heat - 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
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