-
-
Add this recipe to your binder
This recipe is in your binder
-
Celeriac, kale and potato gratin recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
20 ratings
The perfect winter warmer – this celeriac, kale and potato gratin is creamy, hearty and makes a great side dish for a roast dinner. Prepare in advance by following the recipe until it's time to bake, then refrigerate for up to two days before reheating at gas 4, 180°C, fan 160°C for 30 minutes, or until golden. See method
Ingredients
- 100ml double cream
- 75ml semi-skimmed milk
- 1 garlic clove, finely sliced
- 3 sage leaves, torn in half
- 1 tsp Dijon mustard
- nutmeg, to taste
- 25g (1oz) kale, chopped into bite-size pieces
- butter, for greasing
- 100g (3 1/2oz) celeriac, finely sliced
- 150g (5oz) potatoes, thinly sliced
Each serving contains
-
Energy
1255kj
303kcal
15%
-
Fat
23g
33%
-
Saturates
14g
72%
-
Sugars
10g
11%
-
Salt
0.6g
10%
of the reference intake
Carbohydrate 16.2g
Protein 8g
Fibre 0.8g
Method
- Preheat the oven to gas 2, 150°C, fan 130°C. Combine the cream, milk, garlic, sage and mustard in a pan. Heat until just coming to the boil, then remove and season with a little freshly grated nutmeg. Discard the sage.
- Meanwhile, blanch the kale for 1 minute in a pan of gently simmering water, then drain and refresh in cold water. Drain again, then dry with kitchen paper.
- Grease a baking dish with butter. Pour in a little of the cream mixture. Top with a layer of celeriac and potato, season, then top with a little kale. Repeat until all the ingredients are used up, finishing with a layer of the cream mixture. Cover with foil and bake for 1 hour 40 minutes.
- Heat the grill to medium. Remove the foil and finish off under the grill, until golden.
See more Dinner for two ideas