Celeriac, potato and anchovy gratin

Celeriac, potato and anchovy gratin

By
From
Roasting Tray Magic
Serves
4
Cooking time
65 mins
Photographer
Faith Mason

Knobbly old celeriac is a sadly undervalued root vegetable. It might not be photogenic, but it’s absolutely delicious, with a sweet, nutty flavour reminiscent of the celery family of which it is a member. The anchovies add a gorgeous depth of flavour – no fishiness at all.

Ingredients

Quantity Ingredient
400ml milk, plus extra if needed
400ml double cream
2 garlic cloves, crushed
3 anchovy fillets, very finely chopped
2-3 thyme sprigs
freshly ground black pepper
300g celeriac
300g waxy potatoes
100g grated comte cheese
green salad, to serve (optional)

For the topping:

Quantity Ingredient
100g sourdough or country-style bread, torn into small pieces
2 tablespoons olive oil
30g grated parmesan cheese

Method

  1. Preheat the oven to 190°C. Combine the milk, cream, garlic, anchovies and thyme in a 30 x 20 x 5-cm roasting tray and season with pepper.
  2. Peel and very finely slice the celeriac and potatoes, ideally on a mandoline, adding the vegetables to the creamy tray liquid as you go to prevent them browning. Bake for 20 minutes, shaking the tray halfway through. Add a little more milk if necessary so the vegetables are just submerged.
  3. Meanwhile, mix all the topping ingredients together in a bowl. Set aside.
  4. When the vegetables have had their 20 minutes, sprinkle over the Comté, then the topping mix. Bake for a further 30 minutes – the vegetables should be beautifully tender when the time is up. Leave to cool in the tray for 5 minutes before serving – a green salad is the perfect accompaniment.
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