Cooking: Simply and Well, for One or Many
By Jeremy Lee
Chard, potato and celeriac gratin
Not Too Tricky
serves 6
About the recipe
This gratin is wonderful when cooked shallow, just one layer of each vegetable spread over a large baking dish (roughly 30cm x 25cm), in lieu of the more familiar deep gratin.
Recipe From
Ingredients
500g waxy potatoes
500g celeriac
500g cooked chard (roughly 1kg raw chard)
250ml double cream (you could substitute 250ml vegetable stock for the cream in this recipe)
½ a nutmeg, grated
30g unsalted butter
Method
- Heat the oven to 180°C. Peel the potatoes and the celeriac, rinse, then slice thinly, say 2–3mm thick, and put them into separate bowls.
- Wash both bowls of sliced vegetables until the water is clear. Drain the vegetables and roughly dry.
- Cover the bottom of a large baking dish with the sliced celeriac, lightly overlapping the slices. Strew the cooked chard over the celeriac. Cover the chard with the sliced potato, again overlapping the slices slightly.
- Season the cream with salt, black pepper and nutmeg and pour this over the layers of sliced vegetables. Dot with butter. Cook in the oven for 45 minutes, until browned and bubbling at the edges. Let the gratin sit for 10 minutes or so before eating.
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