Mick’s Celeriac, Potato And Pear Gratin
Mick Kelly is back with another one of his favourite recipes. This dish is a great accompaniment for Sunday dinner and the combination of pears and celeriac gives a new twist on classic potato gratin.
Ingredients
- 1 knob butter
- About 400g floury potatoes
- About 400g celeriac
- 2 firm, medium pears (about 300g)
- Salt and freshly ground black pepper
- 400ml double cream
- 100ml whole milk
- 1 clove garlic, peeled and halved
- 1 bay leaf
- 1 good grating nutmeg
Step 1 - Cook
Heat the oven to 170c. Rub a gratin dish with the butter. Peel the potatoes and slice them thinly, either with a sharp knife or a mandolin. Cut the outer layer off the celeriac and slice this thinly, too. Peel, quarter and core the pears, and slice each quarter thinly lengthwise. Combine the vegetables and pear in a bowl, season and toss. Arrange the mixture in the gratin dish, pressing it as flat as possible so there are not too many gaps and air pockets.
Put the cream and milk in a saucepan with the garlic halves, the bay leaf, the nutmeg and plenty of salt and pepper, and heat until just below boiling. Pour over the veg in the dish (take the bay leaf out at this stage, but keep the garlic in). Bake for 1.5 hours. The gratin is ready when the top is golden and bubbling, and a small, sharp knife easily pierces the vegetables all the way through. You may want to turn up the heat to 190-200C (gas mark 5 or 6) for five minutes at the end for a bit of extra bubbling crispness.
Step 2 - Serve
Leave to rest and cool for five minutes or so before serving.
Ingredients
- 1 knob butter
- About 400g floury potatoes
- About 400g celeriac
- 2 firm, medium pears (about 300g)
- Salt and freshly ground black pepper
- 400ml double cream
- 100ml whole milk
- 1 clove garlic, peeled and halved
- 1 bay leaf
- 1 good grating nutmeg
Step 1 - Cook
Heat the oven to 170c. Rub a gratin dish with the butter. Peel the potatoes and slice them thinly, either with a sharp knife or a mandolin. Cut the outer layer off the celeriac and slice this thinly, too. Peel, quarter and core the pears, and slice each quarter thinly lengthwise. Combine the vegetables and pear in a bowl, season and toss. Arrange the mixture in the gratin dish, pressing it as flat as possible so there are not too many gaps and air pockets.
Put the cream and milk in a saucepan with the garlic halves, the bay leaf, the nutmeg and plenty of salt and pepper, and heat until just below boiling. Pour over the veg in the dish (take the bay leaf out at this stage, but keep the garlic in). Bake for 1.5 hours. The gratin is ready when the top is golden and bubbling, and a small, sharp knife easily pierces the vegetables all the way through. You may want to turn up the heat to 190-200C (gas mark 5 or 6) for five minutes at the end for a bit of extra bubbling crispness.
Step 2 - Serve
Leave to rest and cool for five minutes or so before serving.