Cheesy celeriac, leek & rosemary gratin

Unite celeriac and leek with mature cheddar for indulgent Festive frills.

Prep: 25 mins
Cook:1 hrs 35 mins
Easy
Serves: 8

Ingredients

25g butter
2 leeks, outer layer removed, washed of any grit, and sliced into rings
small handful of rosemary leaves, roughly chopped
1 bay leaf
300ml double cream
300ml milk
1 celeriac(about 500g), peeled, quartered and thinly sliced
100g cheddar or gruyère, coarsely grated

Cheesy celeriac, leek & rosemary gratin Method

Step: 1 Take a saucepan and heat the butter. Then add leeks, rosemary, and bay leaf, and then cover and cook very lightly over medium-low heat for about 15-20 minutes till the leeks become soft. Spill over the milk and just about all of the cream, now season and drive to a boil. Take off from the heat let it cool slightly, and then scoop the bay leaf out.

Step: 2 Spill some of the leek mixture into an ovenproof gratin dish. Organize a layer of celeriac in the dish, now season. Spoon some more of the leek mixture over and disperse with some cheese. Redo the process, alternating between the layers of leek mixture, cheese, and celeriac slices, later finish with a spray of cream and the last of the cheese. (This can be prepared and kept up to a day ahead in the fridge).

Step: 3 Warm oven to 180C/160C fan/gas 4, and bake the gratin for 1 hr-1 hr 15 mins or till the top is golden and celeriac becomes tender when poked with a knife. If the gratin is browning a bit too much, then cover the dish in foil. (This can be chilled, and then reheated in a microwave or oven on low heat with a fine rain of more cream).