Potato & Celeriac Bake

This potato and celeriac bake is a great winter side dish.

The celeriac has a subtle nutty flavour

that blends well with the potatoes.   

This is a definate side for my Goddaughter,

Macey's Christening next month.

INGREDIENTS
600ml Thickened Cream (I use extra light, for a lower fat version)
3 Garlic cloves, sliced
4 Thyme sprigs
1 large Celeriac, peeled
2 large Potatoes, peeled
50g Grated cheese

METHOD
Preheat the oven to 190C and grease a 1.5-litre baking dish.

Place the cream, garlic and thyme in a pan and bring to just below boiling point, then stand for 15 minutes to infuse.

Meanwhile, very thinly slice celeriac and potato (a mandoline is ideal).

In a greased baking dish, place potato and celeriac in alternating layers, pouring over some cream mixture and seasoning between each layer, until you have 6-8 layers.

Top with cheese.

Cover with a layer of baking paper and a layer of foil, then bake for 45 minutes.

Remove the paper and foil, then bake for a further 45 minutes or until tender, bubbling and golden.