Earthy celeriac pairs with potato and bacon in this creamy and delicious oven baked gratin. Perfect with roasted meats or even plain chicken.
- 500g celeriac
- 500g potatoes
- 225g smoked streaky bacon
- 300ml single cream
- 225g grated mature Cheddar cheese
- 1 rosemary sprig, leaves removed, finely chopped
Peel celeriac and potatoes, then slice into 2mm slices. Finely chop the bacon slices, then dry fry until golden. Drain excess fat.
Layer 1/3 of the celeriac and potatoes in the bottom of a buttered baking dish. Sprinkle on 1/3 of the cheese and 1/3 of the bacon. Keep going, ending on the potato and celeriac layer. Pour the cream all over the top.
Bake at 190C for 40 minutes. Test to see if the veggies are cooked. Sprinkle with the rest of the cheese, bacon and rosemary. Bake for a further 10 minutes or so or until the veggies are completely tender and the cheese melted.