Ingredients
- 6 rashers bacon, chopped (optional)
- 420ml double cream
- 350ml milk
- 2 garlic cloves, sliced
- 1 tbsp rosemary, finely chopped
- 1 red chilli, deseeded and sliced
- 1 tbsp Dijon mustard
- 1 celeriac (about 500g) peeled, quartered and thinly sliced
- 500g potatoes, peeled and very thinly sliced
Method
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Heat oven to 180C/160C fan/gas 4. Grill the bacon, if using, until cooked and lightly brown, then set aside.
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Bring the cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, then turn off.
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Pour a little of the cream mixture onto the bottom of an ovenproof gratin dish. Arrange a layer of celeriac, scatter with bacon, then season. Pour over some more of the cream mixture and repeat the same process, alternating potato and celeriac, finishing with a layer of potato. Cover with the remainder of the cream mixture, then bake for 1-1ΒΌ hrs, until golden and vegetables are tender when a knife is stuck in. Leave to sit for 5 mins, then serve.