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Celeriac & Leek Gratin (Liz's version)
Serves 4 as a side dish - it's quite rich and is a good accompaniment to most meats or a tomato based veggie dish. 1 medium celeriac ,peeled and sliced into pound coin thick slices
1 leak, cleaned and trimmed, sliced into 1 cm thick rounds
1 tub crème fraiche
125g gruyere cheese, grated
1 slice brown bread, toasted and crumbled into crumbs
50g butter
salt and pepper
nutmeg
- Put the sliced celeriac and leek in an oven dish and cut up half the butter into tiny pieces and drop over the veg. Add salt and pepper and put into a high, pre-heated oven for about 10 minutes, or until soft, turning contents after about 5 minutes so everything is covered in the melted butter (add a tiny bit of olive oil if more fat needed).
- Put the rest of the butter into a pan on a very low heat and melt. Add the cheese and the crème fraiche - keep on lowest heat or the crème fraiche will curdle - and stir until all melted. Add pepper and a small grating of nutmeg if you have it.
- Pour cheese mixture over the veg, sprinkle the bread crumbs and put back into the oven for about 5 minutes until golden brown and crispy on top.