Gratin is the essence of French 🇫🇷 comfort cooking and is usually made with potatoes
I make this gratin, for preference, with freshly sliced celeriac / root celery which is just as tasty if not tastier than the original traditional French way of making it.
The basic method is to slice celeriac thinly (about 1/8-inch thick) and layer them in a buttered dish with alternating layers of cream and cheese. Finally, top with cheese and bake.
CELERIAC AU GRATIN
I make this gratin, for preference, with freshly sliced celeriac / root celery which is just as tasty if not tastier than the original traditional French way of making it.
4
servings50
minutesIngredients
400 g Sliced Celeriac
3 Crushed Garlic Cloves
300 ml Single Cream
1 Vegetable Stock Cube
200 g Grated Gruyère or Cheddar Cheese
Salt and Pepper
Method
- Preheat oven to 180C
- Fry the garlic on a low heat.
- Add the cream, crumbled stock cube, salt and pepper.
- Bring to the boil then turn off the heat.
- Slice the celeriac in 1/8 inch / 4mm thick slices with a Mandoline or food processor.
- Bring a pan of salted water to the boil and cook the sliced celeriac for approximately 5 minutes.
- Drain and spread the sliced celeriac in a greased casserole dish.
- Pour the cream over the celeriac.
- Spread grated cheese on top and bake in the oven for 30 minutes, or until golden brown.
- Poke with a knife to see whether the celeriac is cooked.
Notes
- MACROS 6g Carbs – 14.5 Fat – 2g Protein – 190 Calories
No Comments