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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 16 |
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The maligned, knobbly vegetable known as celeriac or celery root is very mild in flavour, especially when cooked (like a slightly nutty potato). Paired with standard potatoes and sliced onions in a scalloped-style dish, it's so delectable you'll wonder why you haven't tried it before! Ingredients:
4 large russet potatoes, peeled and sliced into 1cm thick slices |
1 large celeriac, peeled and sliced into 1cm thick slices (about 1 1/2 lbs) |
1 large onion, thinly sliced |
kosher salt or sea salt |
ground black pepper |
2 garlic cloves, minced |
2/3 cup grated white cheddar cheese |
1 1/2 cups whole milk |
1/2 cup full fat sour cream |
2 sprigs fresh rosemary |
Directions:
1. Preheat your oven to 400°F.
2. Place the potatoes, celeriac and onion in a bowl and season generously with salt and pepper.
3. Add the garlic, 3/4 of the cheese, milk and sour cream and the rosemary.
4. Mix everything around to mix all the flavours. Pour into a casserole dish.
5. Sprinkle over the extra cheese, and bake in the preheated oven for 50 minutes, or until tender and golden. Remove rosemary stalks and serve.
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