Cheesy Celeriac Leek Rosemary Gratin Recipes

CHEESY CELERIAC, LEEK & ROSEMARY GRATIN

Cheesy Celeriac, Leek & Rosemary Gratin image

Combine celeriac and leek with mature cheddar for an indulgent Christmas side dish. A spoonful of mustard or horseradish stirred through the cream wouldn't go amiss!

Provided by Lady Eleanor Restaurant at Butler House & Garden

Number Of Ingredients 8

Ingredients

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

Steps:

Heat the butter in a saucepan. Add the leeks, rosemary and bay leaf, then cover and cook very gently over a medium-low heat for 15-20 mins until the leeks are soft. Pour over the milk and almost all the cream, then season and bring to the boil. Remove from the heat and leave to cool a little, then scoop out the bay leaf.
Pour a little of the leek mixture into an ovenproof gratin dish. Arrange a layer of celeriac in the dish, then season. Spoon over some more of the leek mixture and scatter with a little cheese. Repeat the process, alternating between layers of the leek mixture, cheese and celeriac slices, then finish with a drizzle of cream and the last of the cheese. Can be prepared up to a day ahead and kept in the fridge.
Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr-1 hr. 15 mins until the top is golden and the celeriac is tender when poked with a knife. If the gratin is browning a little too much, cover the dish in foil. Can be chilled, then reheated in a microwave or oven on a low heat with a drizzle more cream.

Nutrition Facts : Calories 277 kcal, Carbohydrate 14 g, Protein 7 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 75 mg, Sodium 217 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

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