Celeriac dauphinoise
From Ready Steady Cook
Ingredients
- 1 small celeriac, peeled and very thinly sliced
- 1 tbsp olive oil
- ½ tsp freshly grated nutmeg
- 150ml/5fl oz milk
- 150ml/5fl oz double cream
- 1 clove garlic, finely chopped
- salt and freshly ground black pepper
- 75g/2½oz Shropshire blue cheese, crumbled
Method
Preheat the oven to 200C/400F/Gas 6.
Place all the ingredients except the cheese into a large saucepan and heat until the mixture begins to boil.
Pour the mixture into a small buttered gratin dish. Add the cheese to the top of the mixture and bake in the oven for 15 minutes or until bubbling, golden-brown on top and the celeriac is soft.
To serve, remove from the oven and spoon the gratin onto a clean plate.
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