Leek, Celeriac and Dill Gratin (8)

A creamy gratin which can be served as a vegetarian main course or a side from Diana Henry.

Leek, Celeriac and Dill Gratin (8)
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Leek, Celeriac and Dill Gratin (8)
Print Recipe
  1. Preheat the oven to 200C/180C fan/Gas 6 and put a metal baking sheet into it. Peel the potatoes and celeriac and slice very, very finely – a mandolin does this best.
  2. In a large saucepan, mix together the creams and milk and bring to just under the boil. Add the sliced vegetables and garlic, and cook gently for 5 minutes.
  3. Remove the darker leaves from the leeks and trim the tops and bottoms. Cut into 4cm lengths and wash well.
  4. Melt the butter in a heavy-bottomed pan and cook the leeks, covered, until softening but not collapsed – for about 15 minutes. Add a splash of water every so often, to make sure the leeks don’t burn.
  5. Stir in the dill, lemon zest and seasoning. Take the lid off the pan and set it over a high heat to boil off some of the excess liquid if the mixture is too wet.
  6. Season the potatoes and celeriac well and spoon a third into a buttered pie dish, spreading evenly. Spoon on half the leeks, then spread on another third of the potato and celeriac, and the rest of the leeks. Finish with a layer of potato and celeriac, using it all up.
  7. Slide the dish on to the metal baking sheet and bake for 40 minutes or until the vegetables are completely tender and the top is golden. Serve immediately.
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