Potato and Celeriac Gratin

Ingredients

1 clove of garlic
75g of softened butter
900g even-sized medium potatoes, peeled and thinly sliced
½ teaspoon of ground nutmeg
500g celeriac, peeled and cut into quarters and thinly sliced
2 medium shallots, thinly sliced
450ml hot chicken or vegetable stock
1 ½ tablespoons of single cream
Salt and black pepper to season

Method

Rub the cut sides of the garlic over a medium sized pie dish. Grease the dish with butter.
Arrange the some of the potatoes into the bottom dish, overlapping the slices a little. Season and sprinkle with nutmeg. Arrange the some of the celeriac over the potatoes and season again. Sprinkle with half the shallots, then dot with butter and pour over half the stock.
Repeat the layers with the remaining celeriac, potatoes and shallots, seasoning well after each layer. Dot with the remaining butter and pour over the rest of the stock.
Bake for 50 minutes in a hot oven (200 C), or until the potatoes and celeriac are tender. If the dish looks dry, moisten with a few tablespoons of hot water.
Remove from the oven and drizzle the cream over the dish, dot with some more butter and season. Return to the top of the roasting oven for a further 12-15 minutes or until bubbling and golden. Serve warm rather than piping hot.