Cheesy Celeriac & Squash Gratin
Featured in Tesco Magazine September 2024.
This is a really simple recipe that really delivers -
it’s pure comfort. And it also uses seasonal British vegetables, which is really important to us.
Ingredients
1 tbsp cornflour
1 1/2 tbsp Dijon mustard
100ml semi-skimmed milk
300ml whipping cream
3 garlic cloves, minced
2 fresh rosemanry sprigs, leaves picked and finely chopped
1 1/2 tsp fine sea salt
1 tsp ground black pepper
1 medium celeriac and 1 medium butternut squash, peeled and sliced to the thickness of a £1 coin
20g pecorino, grated
6 fresh thyme sprigs, leaves picked
Method
Preheat the oven to gas 4, 180°C, fan 160°C.
Put the milk, cream, garlic, dijon, chopped rosemary, salt and pepper in a medium saucepan and bring to a gentle simmer.
Pour a small amount of the warmed milk and cream mix into the bottom of a medium oven proof dish. Layer up the sliced butternut and celeriac, pouring some of the milk and cream and a sprinkling of pecorino on top of each layer.
Pour the rest of the liquid over the top of the gratin and finish with a layer of pecorino and some picked thyme.
Roast in the oven for 1 hour 15 minutes.
Let it rest for 10 minutes before serving so it firms up for plating.
