We are delighted to have some celeriac available this week.. Combine that with the in-season leeks and some local cheese and you have a truly indulgent side dish for any autumnal or wintery meal.
- A good knob of butter
- 2 leeks (don’t forget to strip the out layer slice through and wash out, then slice into thin rings)
- handful of rosemary leaves (stalks stripped)
- 1 bay leaf
- 300ml double cream
- 250ml semi-skimmed milk
- 1 celeriac, peeled, quartered and thinly sliced
- 120g local cheddar, grated.
Photo Credit: BBC Good Food
STEP 1:Heat the butter, add the leeks, rosemary and bay leaf, then cover and cook very gently over a medium-low heat for 15-20 mins until the leeks are soft. Pour over the milk and almost all of the cream, then season and bring to the boil. Remove from the heat and hook out the bay leaf.
STEP 2: Pour a small amount of the leek mixture into an ovenproof dish. Arrange a layer of celeriac in the dish, then season. Spoon over some more of the leek mixture and scatter with a little cheese. Repeat the process, alternating between layers of the leek mixture, cheese and celeriac slices, finish with a drizzle of cream and the last of the cheese.
STEP 3:Heat oven to 180C/160C fan/gas 4. Bake the gratin for around an hour until the top is golden and the celeriac is tender when poked with a knife. If the gratin is browning a little too much, cover the dish in foil. Enjoy!