1 hr 5 mins
Super easy
serves 12
About the recipe
This is a deliciously indulgent veggie side that's super quick to get in the oven and absolutely brilliant served with just about any meat or white fish, like cod or haddock.
Ingredients
1kg potatoes
1 large celeriac
1 onion
2 cloves of garlic
75g Cheddar cheese
600ml carton double cream
a small bunch of fresh flat-leaf parsley (20g)
Method
- Preheat the oven to 200°C/400°F/gas 6.
- Peel and slice the potatoes, celeriac and onion into 1cm slices, then place in an earthenware-type baking dish. Season with a pinch of sea salt and black pepper.
- Peel, finely chop and add the garlic, grate in most of the cheese, then tip in the cream. Roughly chop and add the parsley stalks.
- With a spoon, move everything around to mix all the flavours. Grate over the reserved cheese, and bake in the oven for 50 minutes, or until tender and golden.
- Pick over the parsley leaves, to serve. I like to leave the gratin in the dish, pop it in the middle of the table and tuck in!
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