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Clodagh’s celeriac & potato gratin

Clodagh’s celeriac & potato gratin

Yields 6 Servings
40m
occasions
Lunch, Christmas
dairy ingredients
Butter, Milk, Cream
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Clodagh’s celeriac & potato gratin

INGREDIENTS

DIRECTIONS

1
Preheat the oven to 180°C/Gas Mark 5.
2
Grease a baking dish with butter and sprinkle the crushed garlic on the bottom of the dish.
3
Drop the sliced potatoes and celeriac into a saucepan of boiling water for five minutes, then drain and make layers in the dish, overlapping the slices a little and seasoning each layer.
4
Pour cream and milk mixture over the potatoes and use your hand to push down the potatoes until they are completely immersed in the milk. Sprinkle the nutmeg and fresh thyme leaves over the potatoes and celeriac.
5
Roast in the pre-heated oven for 25 minutes if you are using individual dishes and if you are using one large dish roast for 40 minutes.

Ingredients Checklist

Instructions

1
Preheat the oven to 180°C/Gas Mark 5.
2
Grease a baking dish with butter and sprinkle the crushed garlic on the bottom of the dish.
3
Drop the sliced potatoes and celeriac into a saucepan of boiling water for five minutes, then drain and make layers in the dish, overlapping the slices a little and seasoning each layer.
4
Pour cream and milk mixture over the potatoes and use your hand to push down the potatoes until they are completely immersed in the milk. Sprinkle the nutmeg and fresh thyme leaves over the potatoes and celeriac.
5
Roast in the pre-heated oven for 25 minutes if you are using individual dishes and if you are using one large dish roast for 40 minutes.
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