Layered celeriac, leek and bacon gratin
Adapted from a student recipe using potatoes I've been using for years until going low carb. This is simple but full of flavour. Makes a great accompaniment to any meat dish.
- 1 deep round 2 litre ovenproof dish
- 1 whole celeriac
- 1 leek
- 4 rashers smoked streaky bacon
- 200 g mild cheddar
- 300 ml double cream
- ½ tsp mixed herbs
- salt and pepper
- Pre heat the oven to 180°c fan, 200°c electric or gas 7.
- Peel the celeriac and cut it into quarters.
- Thinly slice each quarter and make three piles.
- Clean the leek and take off the ends and tough outer layer.
- Slice the leek and chop into small pieces. Make two piles.
- Using scissors, cut the bacon into small pieces and make two piles.
- Begin layering. Start with one pile of celeriac and place overlapping in the bottom of your dish.
- Sprinkle on one pile of leek, then one pile of bacon. Sprinkle with half the mixed herbs and season with salt and pepper.
- Repeat with another layer of celeriac, leek, bacon, herbs and salt and pepper.
- Arrange the final layer of celeriac. Pour over the milk then thinly slice the cheese and arrange it so that it completely covers the top.
- Place the ovenproof dish on a lipped baking tray in case the milk boils over. Bake for 1 hour 30 minutes.
- Serve as an accompaniment to meat dishes.
Suitable for freezing into portions.