Bakers potato and celeriac
This is a lighter version of the equally delicious gratin in which cream is used instead of the stock used in this recipe. Serve with roast beef, lamb or chicken or even pan-fried white fish.
Photo: Jennifer Soo
Have your say
- 100g butter
- 2 medium brown onions, sliced
- 1 tsp picked thyme leaves
- 4 large desiree potatoes, peeled
- 1 large celeriac, peeled
- 400ml hot chicken or vegetable stock
Preheat oven to 200C. Melt 50g butter in a saucepan and add onions, season and cook until soft, about 10 minutes. Add thyme leaves and remove from the heat. Thinly slice potato and celeriac. Layer potato, celeriac and onion alternately to fill a 30cm round or 20cm x 15cm rectangular baking dish, finishing with potato. Chop remaining butter and place on top. Pour over stock and bake for 20 minutes, reduce heat to 180C and cook a further 40 minutes.