celeriac gratin

  • 4 x 450g celeric, peeled and thinly sliced*
  • 4 x 350g sebago (starchy) potatoes peeled and thinly sliced 
  • 6 cloves garlic, thinly sliced 
  • 3 cups (750ml) pouring (single) cream 
  • sea salt and cracked black pepper
  1. Preheat oven to 180ºC (355ºF). Layer the celeriac, potato, garlic, cream, salt and pepper in a 2.5 litre-capacity, 20cm x 30cm baking dish and bake for 1 hour or until golden. Slice into 12 pieces and serve with the pistachio and lemon crusted lamb. Serves 12. 

* Place the sliced celeriac in a bowl of water with lemon to stop if from browning.

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