Light Bites Vegetarian Sides

Celeriac Dauphinoise

Use seasonal celeriac to make this gloriously smoky, creamy cheesy gratin. It pairs really well with your Christmas ham or turkey.

15 minutes prep, 45 minutes cook

Serves 6-8

Ingredients

1kg celeriac

2 cloves smoked garlic, crushed

200ml double cream

200ml whole milk

½ tsp ground nutmeg

150g gruyere cheese

Method

Preheat oven to 170°C/Fan 150°C/Gas 4.

Peel celeriac and cut in half and half again. Slice thinly - about 1mm thick - or use a mandoline if you have one.

Place in a pan with milk, cream, garlic, nutmeg and bring to a simmer. Cover and leave to cook for five minutes.

Remove from heat and lift celeriac with slotted spoon into a baking dish, arranging the slices on top of each other. Pour liquid over the top, cover with grated cheese and bake in the oven for 30 minutes until top is nicely browned. Serve with ham, or cold turkey.