Celeriac, kale and potato gratin recipe
The perfect winter warmer – this celeriac, kale and potato gratin is creamy, hearty and makes a great side dish for a roast dinner. Prepare in advance by following the recipe until it's time to bake, then refrigerate for up to two days before reheating at gas 4, 180°C, fan 160°C for 30 minutes, or until golden.
See method- Serves 2
- 40 mins to prepare and 1 hour 40 mins to cook
- 303 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 100ml double cream
- 75ml semi-skimmed milk
- 1 garlic clove, finely sliced
- 3 sage leaves, torn in half
- 1 tsp Dijon mustard
- nutmeg, to taste
- 25g (1oz) kale, chopped into bite-size pieces
- butter, for greasing
- 100g (3 1/2oz) celeriac, finely sliced
- 150g (5oz) potatoes, thinly sliced
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Shop ingredientsEach serving contains
- Energy
- 1255kJ 303.0kcal
- Fat
- 23g
- Saturates
- 14g
- Salt
- 0.6g
- Sugars
- 10g
of the Reference intake
Carbohydrate 16.2gProtein 8.0gFibre 0.8g
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Method
- Preheat the oven to gas 2, 150°C, fan 130°C. Combine the cream, milk, garlic, sage and mustard in a pan. Heat until just coming to the boil, then remove and season with a little freshly grated nutmeg. Discard the sage.
- Meanwhile, blanch the kale for 1 minute in a pan of gently simmering water, then drain and refresh in cold water. Drain again, then dry with kitchen paper.
- Grease a baking dish with butter. Pour in a little of the cream mixture. Top with a layer of celeriac and potato, season, then top with a little kale. Repeat until all the ingredients are used up, finishing with a layer of the cream mixture. Cover with foil and bake for 1 hour 40 minutes.
- Heat the grill to medium. Remove the foil and finish off under the grill, until golden.
- See more Dinner for two ideas
