Photo: Lars Blankers
Potato & celeriac gratin
8 ingredients
10 min
Serves 6
openrecipes
Chef Matt Tebbutt shares his version of this winter favourite. Goes perfectly with the Sunday roast or a special occasion rib of beef
Estimated Nutrition (whole recipe, rough)
473
Calories
13g
Protein
25g
Fat
52g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Celeriac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250ml milk
- 250ml double cream
- 100g butter
- 1 garlic bulb, cut in two horizontally
- ½ bunch thyme
- 3 bay leaves
- 750g Maris Piper or King Edward potatoes , peeled
- 1 small celeriac , peeled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes