Cheesy celeriac, leek & rosemary gratin

This rich, indulgent gratin is spiked with mature cheddar and baked until molten and bubbly. The celeriac can easily be swapped for parsnip, turnip or potatoes, and a spoonful of mustard or horseradish stirred through the cream wouldn’t go amiss.

SERVES 8 PREP 25 mins COOK 1 hr 35 mins EASY V

25g butter 2 leeks, outer layer removed, washed of any grit and sliced into rings small handful rosemary leaves, roughly chopped 1 bay leaf 300ml double cream 300ml milk 1 celeriac (about 500g), peeled, quartered and thinly sliced 100g cheddar or gruyère, coarsely grated

1 Heat the butter in a saucepan. Add the leeks, rosemary and bay leaf, then cover and cook very gently over a medium-low heat for 15-20 mins until the leeks are soft. Pour over almost all of the cream and milk, season and bring to the boil. Remove from the heat and leave to cool a little, then scoop out the bay leaf.

2 Pour a little of the leek mixture into an ovenproof gratin dish. Arrange a layer of celeriac in the dish, then season. Spoon over some more of the leek mixture, then scatter with a little cheese. Repeat the process, alternating between layers of the leek mixture and celeriac slices, then top with an extra drizzle of cream and some cheese. Can be prepared up to a day ahead and kept in the fridge. 3 Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr-1 hr 15 mins until the top is golden and the celeriac is tender when poked with a knife. If the gratin is browning a little too much, cover the dish in foil. Can be chilled, then reheated in a microwave or oven on a low heat with a drizzle more cream.

GOOD TO KNOW 1 of 5-a-day • gluten free

PER SERVING 314 kcals • fat 29g • saturates 18g • carbs 5g • sugars 4g • fibre 4g • protein 6g • salt 0.5g