celeriac gratin
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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