Celeriac-Potato Gratin

This dish is the perfect addition to a Sunday evening dinner.  It's mild in flavour and huge in "comfort".  It nicely caps off the end of the week and transitions into the upcoming week by providing that feeling of being taken care of and being somewhat healthy.  These photos don't do the flavour justice.  It looks like plain old potato gratin.  But the celeriac root really provides a lovely mild undertone of celery flavour.  It would be fun to play around with a different medley of root vegetables next time ... I am starting to really appreciate gratins!

This recipe comes from the Jamie Oliver website: 

http://www.jamieoliver.com/recipes/vegetarian-recipes/celeriac-gratin

Ingredients:

• 1kg potatoes, peeled and sliced into 1cm slices (I used two medium sized potatoes)

• 1 large celeriac, peeled and sliced into 1cm slices

• 1 onion, peeled and finely sliced

• sea salt and freshly ground black pepper

• 2 cloves of garlic, peeled and finely chopped

• 125g Cheddar cheese (or to taste), grated

• 600ml carton double cream (I poured 2% milk over the dish to come up halfway up the dish)

• a small bunch of fresh flat-leaf parsley, leaves picked, stalks roughly chopped  (oops - I forgot to use this ... would have made it prettier for sure!)

Preheat your oven to 200°C/400°F/gas 6. Place the potatoes, celeriac and onion in an earthenware-type baking dish. Season generously. Add the garlic, ¾ of the cheese, the cream and the parsley stalks. With a spoon, move everything around to mix all the flavours. Sprinkle over the extra cheese, and bake in the preheated oven for 50 minutes, or until tender and golden. Sprinkle over the parsley leaves. I like to leave the gratin in the dish, pop it in the middle of the table and tuck in!