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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.
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Prep Time
10
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Total Time
1
hour
hr
40
minutes
mins
Servings
4
people
Equipment
1 deep round 2 litre ovenproof dish
Ingredients
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
Instructions
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 cream 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 cream boils over. Bake for 1 hour 30 minutes.
Serve as an accompaniment to meat dishes.
Notes
Suitable for freezing into portions.