- 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
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.