Gratin of potatoes and celeriac

Serves: 6

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• Allow 150g of vegetables and 100ml of double cream per serving
• 1 clove(s) garlic, cut
• equal quantities potato and celeriac
• salt
• double cream
• nutmeg
• black pepper

Method

1. Rub a cut clove of garlic over the base and sides of a gratin dish and heat the oven to 150°C (300°F) gas mark 2. Peel and thinly slice the potatoes and celeriac. Salt the slices lightly and leave them to drain for 15 minutes. In the meantime put the cream in a pan large enough to hold the potatoes and celeriac. Season it with nutmeg and black pepper and bring to the boil. Boil it for 2 minutes.
2. Squeeze as much moisture as you can from the vegetable slices and add them to the cream. Bring back to boil, then pour into the prepared dish and bake for about 1 hour, or until the vegetables are tender and the top lightly browned. Serve hot, or cool and reheat at the same oven temperature, allowing about 30 minutes, or more for a larger dish. Recipe by Shona Crawford Poole

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