Potato And Celeriac Gratin With Mustard And Creme Fraiche

1. 1

   Pre-heat the oven to 200u00b0C.

2. 2

   Layer the potatoes and celeriac in a buttered gratin dish with the garlic, seasoning with salt and pepper as you go.

3. 3

   Pour in enough hot stock to come up nearly to level of the top layer.

4. 4

   Cover with greaseproof paper and bake for 45 minutes.

5. 5

   Mix the creme fraiche and mustards in a bowl.

6. 6

   Spread over the top of the gratin. Return to the oven and bake for another 10-15 minutes until the celeriac and potatoes are tender. (Do not add the cream mixture before step 6, as mustard turns bitter when cooked for too long).

* Per serving · 4 servings · Values may vary.

No additional tips available.