Celeriac & blue cheese gratin
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Celeriac & blue cheese gratin

By Samuel Goldsmith

Enjoy our flavoursome celeriac and blue cheese gratin as a winter warmer that works as a rich supper on its own, or as a side with roast chicken.

  • Prep:20 mins
    Cook:45 mins
  • Easy

Nutrition per serving

  • kcal 409
  • fat 36g
  • saturates 23g
  • carbs 6g
  • sugars 0g
  • fibre 8g
  • protein 10g
  • salt 1.4g

Ingredients

  • 25g butter, plus extra for the dish
  • 2 banana shallots, finely sliced
  • 3 thyme sprigs, leaves picked
  • 1 garlic clove, finely grated
  • 250ml double cream
  • 250ml whole milk
  • 1 large celeriac, peeled and cut into ½cm slices
  • 175g blue cheese (vegetarian, if needed)

Method

  1. Heat the oven to 180C/160C fan/ gas 4. Butter a round ovenproof gratin dish (about 19cm). Melt the 25g butter in a saucepan over a low heat and fry the shallots for 5 mins before adding the thyme, garlic, cream, milk and celeriac. Stir well, then cook over a medium-low heat for 15 mins until the celeriac begins to soften.

  2. Season well, gently mix, then carefully spoon half the mixture into the gratin dish and crumble over half the blue cheese. Add the remaining celeriac and top with the remaining blue cheese. Bake for 25-30 mins until golden and the celeriac is cooked through.

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