Tart tatin with brandy cream
An updated version of the original tart tatin apple recipe – it uses ready-rolled pastry, so you don't even need a rolling pin
Celeriac, potato & rosemary gratin
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 6 rashers baconchopped (optional)
- 420ml double cream
- 350ml milk
- 2 garlic clovessliced
- 1 tbsp rosemaryfinely chopped
- 1 red chillideseeded and sliced
- 1 tbsp Dijon mustard
- 1 celeriac(about 500g) peeled, quartered and thinly sliced
- 500g potatoespeeled and very thinly sliced
Nutrition: per serving
- kcal685
- fat59g
- saturates33g
- carbs31g
- sugars9g
- fibre6g
- protein9g
- salt0.75glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Grill the bacon, if using, until cooked and lightly brown, then set aside.
step 2
Bring the cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, then turn off.
step 3
Pour a little of the cream mixture onto the bottom of an ovenproof gratin dish. Arrange a layer of celeriac, scatter with bacon, then season. Pour over some more of the cream mixture and repeat the same process, alternating potato and celeriac, finishing with a layer of potato. Cover with the remainder of the cream mixture, then bake for 1-1¼ hrs, until golden and vegetables are tender when a knife is stuck in. Leave to sit for 5 mins, then serve.
