Last weekend, I went to see my sister and it was a weekend of much joy and amazement.
Firstly, I got to wear my jimjams and sit on a sofa that wasn't covered in building dust.
Secondly, we ate and drank and made merry.
Most importantly of all, the boys in green got the Grand Slam and lifted the six nations trophy and I nearly cried with joy.
We went out for dinner that night, and continued the theme of eating, and drinking, and making merry and all, when my brother in law's face tried something new for the first time, and his joy and amazement at a potato gratin really and truly was the highlight of an excellent weekend.
So much so that I had to recreate the recipe when I got home.
I really hope it brings you much joy and amazement.
This one is for you, Brian.
Grab a celeriac.
Marvel that it looks like a brain.
Which is ironic, given that Brian gets autocorrected to brain QUITE A LOT.
It was meant to be.
Cut off each end, then peel.
I find it easiest to do this with a knife.
I'm quite certain you could use a peeler, but I am very lazy and life is very short and I'm just not sure I am that kind of person.
Slice the celeriac thinly.
I'm sure you could slice your celeriac very evenly and all, but I am very lazy and life is very short and I'm just not sure I am that kind of person.
Grab some potatoes.
Bizarrely I used a peeler for these.
I guess that is just the crazy, rock and roll existence I am destined to live, what with my multiple kitchen implements.
Slice the potatoes thinly.
And if you are looking for a thinly sliced potato that is even, either come back to me when I've got the food processor out, or go read a different blog.
Get me, and my food processor chat, throwing my rock and roll kitchen implement names about, willy nilly.
Butter a baking dish generously.
Layer your potatoes and celeriac in the dish.
Grab some cream...
season it well...
And pour it over the vegetables.
Please do not panic, it will not completely submerge the vegetables.
And this is OK, because if it did, you would be creating some kind of baked soup.
However, you do want to press down a bit so that the vegetables are covered by the cream.
Throw that in the oven for a while.
Then serve, with a mustardy green salad and whatever else makes your heart skip a beat.
Celeriac and potato gratin
Serves 4. Cooking time 50 minutes.
- 1 celeriac
- 800g potatoes
- 500ml cream
- 30g butter
- Salt and pepper
- Preheat the oven to 180 degrees.
- Peel and thinly slice the celeriac and potato.
- Season the cream with a good pinch of salt and pepper and mix well.
- Use the butter to grease a baking dish.
- Layer the potatoes and celeriac in the baking dish.
- Pour the cream over the vegetables, pressing down to ensure they are all covered.
- Bake for 45 minutes.