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