Potato and Celeriac Gratin With Mustard and Creme Fraiche |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Borrowed from goodfoodchannel.co.uk Ingredients:
12 waxy potatoes |
1 large celeriac, sliced |
1 garlic clove, finely sliced |
1 teaspoon butter, for greasing |
500 ml chicken stock |
200 ml creme fraiche |
2 tablespoons mustard, seeded |
2 teaspoons dijon mustard |
black pepper |
Directions:
1. Pre-heat the oven to 200°C.
2. Layer the potatoes and celeriac in a buttered gratin dish with the garlic, seasoning with salt and pepper as you go.
3. Pour in enough hot stock to come up nearly to level of the top layer.
4. Cover with greaseproof paper and bake for 45 minutes.
5. Mix the creme fraiche and mustards in a bowl.
6. Spread over the top of the gratin. Return to the oven and bake for another 10-15 minutes until the celeriac and potatoes are tender. (Do not add the cream mixture before step 6, as mustard turns bitter when cooked for too long).
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