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Celeriac and potato gratin

updated

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Ingredients for 4 servings:

  • 400 g celeriac
  • 600 g potato(s) (mashed potatoes)
  • 1 tbsp butter
  • 1 garlic clove(s)
  • 4 dl crème fraîche
  • 1 egg(s)
  • 80 g Parmesan
  • 200 g smoked bacon
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

With bacon and cheese

Preheat oven to 160°C. Butter a baking dish and rub with the garlic clove. Peel the celery root and potatoes and slice them thinly, ideally using a mandolin. Layer them in the baking dish and season with pepper, salt, and grated nutmeg. Mix the crème fraîche and egg and pour over the slices. Cut the smoked bacon into thin strips and fry in a pan until crispy. Remove any excess fat from the bacon and spread it over the potato and celery slices. Sprinkle with grated Parmesan cheese and bake in the oven for about 1 hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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