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Potato and celeriac gratin

Frank Camorra
Frank Camorra

This dish makes a great side to a winter feast such as a roast lunch or dinner; the combination of potato and sour cream is hard to beat! When layering the potato mixture into the baking dish, keep the vegetable slices flat to avoid air pockets in your gratin.

Creamy delicious: Potato and celeriac gratin.
Creamy delicious: Potato and celeriac gratin. Photo: Marcel Aucar

Ingredients

500g potatoes

500g celeriac

425ml thickened cream

140ml sour cream

85ml whole milk

2 cloves garlic, very finely sliced

2 sprigs thyme, leaves picked

100g chestnuts, peeled and cooked

salt and pepper

Method

Preheat the oven to 180C.

Peel the potatoes and celeriac and slice very finely - a mandolin is best.

In a large saucepan, mix the creams and milk and bring to just under the boil. Add the sliced vegetables, garlic and thyme and cook gently for 5 minutes.

Slice the chestnuts. Season the vegetables well then layer half into an oval buttered gratin dish, about 33-centimetres long, spreading them evenly.

Spoon the chestnuts on top then layer over the remaining vegetables.

Bake for about 30 minutes or until golden and a skewer can be pushed through easily.

Cool slightly before serving with the lamb (see link below).

Serve with Frank's lamb shoulder with pomegranate glaze.

Main ingredient:
Potato, Cream/Milk, Nuts
Cuisine:
French
Course:
Side Dish, Dinner
Occasion:
Dinner Party, Family meals, Easter

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