Celeriac
and Potato Gratin
From "Cook Yourself Thin"
Points per serving 3½ (original points)
Serves 2
25 g parmesan cheese
1 clove garlic
1 quantity celeriac
150 g potato, boiled
1 portion stock cube
1 sprig fresh thyme
2 tablespoon half-fat creme fraiche
Peel the celeriac and potatoes, and then cut very thinly using a mandolin.
Heat the stock up, then add the crème fraiche and garlic.
In a bowl mix the liquid with the potato and celeriac slices. Also sprinkle in the thyme and seasoning.
Take an ovenproof dish and carefully layer up the slices. Pour over the rest of the stock mix and top with a layer of foil.
Bake for one hour, then remove the foil, press down and top with the cheese.
Pop back in the oven for 30 minutes, until golden and bubbly
Serves 2
25 g parmesan cheese
1 clove garlic
1 quantity celeriac
150 g potato, boiled
1 portion stock cube
1 sprig fresh thyme
2 tablespoon half-fat creme fraiche
Peel the celeriac and potatoes, and then cut very thinly using a mandolin.
Heat the stock up, then add the crème fraiche and garlic.
In a bowl mix the liquid with the potato and celeriac slices. Also sprinkle in the thyme and seasoning.
Take an ovenproof dish and carefully layer up the slices. Pour over the rest of the stock mix and top with a layer of foil.
Bake for one hour, then remove the foil, press down and top with the cheese.
Pop back in the oven for 30 minutes, until golden and bubbly
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