Warming, indulgent and completely fuss-free, this hearty Celeriac & Potato Gratin made with fresh Sussex produce from Chef’s Farms is a guaranteed Sunday dinner winner. Not only is this recipe extremely easy to make, it’s possible to be made with entirely British ingredients. Shop the range of fresh Sussex produce from Chef’s Farms here.
1tbspn Rosemary, finely chopped
(Optional) 6 Rashers of Bacon or 1 packet of bacon lardons (pre-chopped)
420ml Double Cream
2-3 Cloves of garlic, sliced
1 tspn dijon mustard
1 British celeriac (roughly 500g) peeled, halved and thinly sliced
500g maris piper potatoes, peeled and very thinly sliced
1- Pre-heat your oven to 180C/160C fan/gas 4. Grill the bacon/ lardons if using, until cooked and lightly brown, then set aside.
2- Bring the cream, rosemary, mustard, milk and garlic to the boil in a medium saucepan, then turn off immediately.
3- Pour a large ladle full of the pre-boiled mixture into the bottom of an ovenproof dish. Arrange a layer of celeriac, scatter with bacon, then season. Pour over some more of the cream mixture and repeat the same process, alternating potato and celeriac, finishing with a layer of potato. Cover with the remainder of the mixture and bake for 1-1¼ hrs, until golden and vegetables are tender when a knife is stuck in. Leave to sit for 5 mins before serving.
If you have made this Celeriac & Potato gratin before, or you would like to add more additions to mix up the recipe, we recommend adding thinly sliced British leeks to the recipe. To do this, use 1 large washed and finely sliced leek, saute in the same pan as your bacon lardons to soften and add this in-between the layers of celeriac and potato.