Nutrition: Per serving
Heat the oven to 180C/160C fan/ gas 4. Butter a round ovenproof gratin dish (about 19cm). Melt the 25g butter in a saucepan over a low heat and fry the shallots for 5 mins before adding the thyme, garlic, cream, milk and celeriac. Stir well, then cook over a medium-low heat for 15 mins until the celeriac begins to soften.
Season well, gently mix, then carefully spoon half the mixture into the gratin dish and crumble over half the blue cheese. Add the remaining celeriac and top with the remaining blue cheese. Bake for 25-30 mins until golden and the celeriac is cooked through.
