This is a very easy and tasty accompaniment to serve with any meat, chicken or casserole. It’s fairly rich but a real treat. I served mine with my version of coq au vin blanc (see here).
There are numerous recipes for it online and I adapted a Jamie Oliver recipe that you can see here because it looked simple. I put the dish on the table for people to serve themselves as per Jamie's suggestion.
It was absolutely delicious and there were plenty of leftovers which I reheated by covering with foil and baking at 180° fan for 15 minutes.
Ingredients
4-6 medium potatoes
half a large celeriac
1 large onion
2 cloves of garlic
600ml double cream
75g cheddar cheese, grated
Method
Preheat the oven to 200°C / 180°fan.
Peel and slice the potatoes into roughly 5mm slices. Put them into a large bowl of cold water to prevent discolouration.
Peel and slice the celeriac, garlic and onion. Drain the potatoes and put everything into the bowl. Add about half of the grated cheese to the bowl and mix everything together.
Transfer the mixture into a gratin or ovenproof dish in layers and pour the cream over. Sprinkle the remaining cheese over the top and bake for 50 minutes to one hour until the veg are soft (test with the tip of a knife) and the sauce bubbling.
Sprinkle with chopped parsley if you like before serving.
Serves 6-8 generous portions.
No comments:
Post a Comment