Celeriac and potato gratin with thyme

An oven dish for home cooking; cut the slices evenly so they cook at the same rate.

Serves 4 · Preparation: 25 min · Cooking: 55 min · Resting: 10 min

Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.

Equipment

Oven dish about 25 × 20 cm, sharp knife or mandoline, small pan, oven

Ingredients

• 500 g peeled celeriac
• 500 g waxy potatoes
• 250 ml cooking cream
• 150 ml milk
• 100 g grated mature cheese
• 1 garlic clove
• 1 teaspoon dried thyme
• 10 g butter for the dish
• salt and pepper to taste

Method

1. Heat the oven to 190 °C. Grease the oven dish. Peel the celeriac and potatoes and slice them about 3 mm thick. Use the hand guard if using a mandoline.
2. Warm the cream and milk in a small pan with finely chopped garlic, thyme, salt and pepper until hot; do not let it boil over.
3. Layer the celeriac and potato alternately in the dish. Pour the warm cream mixture over them. Cover loosely with foil and bake for 35 minutes.
4. Remove the foil, scatter over the cheese and bake for another 20 minutes. Push a knife right to the bottom: the slices should be tender. If they are not, bake for 5 minutes at a time until tender. Rest for 10 minutes before serving.

Storage

Cool leftovers within 2 hours, store covered at 4 °C and eat within 2 days. Reheat a stored portion once until steaming hot.

Allergens

Contains milk and celery. For allergies, the labels of the cream, cheese and celeriac are decisive.

Our own adaptation; not test-cooked by the editorial team. Times are guidelines; the described doneness is decisive.