Ingredients
- 1½ celeriac (about 1.25kg/2lb 12oz), peeled and finely sliced
- 35g (1¼oz) butter
- 1 large onion, finely sliced
- 2 garlic cloves, crushed
- 200g (7oz) Gruyère, cut into thin strips
- 500ml (18fl oz) double cream
- 100ml (4fl oz) white wine
- 3tbsp each grated Parmesan and breadcrumbs
you will need
- 2-litre (3½pt) gratin dish
Method
Cook the celeriac slices for 2 to 3 minutes in boiling water, then drain and spread out on kitchen paper to dry and cool a little. Melt the butter in a frying pan and gently cook the onion and garlic without colouring for 10 minutes.
Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Place a layer of celeriac slices on the bottom of the gratin dish, scatter over a quarter of the onions, and top with a quarter of the Gruyère. Season, pour over a fifth of the cream and a quarter of the wine, then repeat the process, finishing with a top layer of celeriac and cream, then scatter over the Parmesan and breadcrumbs. Bake in the oven for 50 minutes to 1 hour, until the cream is bubbling and the top of the gratin is golden brown – cover it with foil if it reaches this point before the time is up. Allow to stand for up to 5 minutes, then serve with a bitter green salad, gherkins and pickled onions.
Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.
Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.