One knob of butter
400g floury potatoes
2 firm, medium pears
400ml double cream
100ml whole milk
One clove garlic, peeled and halved
One bay leaf
One good grating of nutmeg
Salt and freshly ground black pepper
If you’re stuck for Celeriac recipes try out this one from Hugh Fearnley-Whittingstall;
Heat oven to 170C/335F/gas mark 3. Rub a gratin dish with the butter. Peel potatoes and slice thinly. Cut the celeriac into thin slices after removing the outer layer. Peel, quarter and core the pears and slice thinly lengthways. Mix all these together and arrange the mixture into a gratin dish, pressing as flat as possible to not leave too many air pockets.
Put the cream and milk in a saucepan with the prepared garlic, bay leaf, nutmeg, salt and pepper, and heat until just below boiling. Pour over the veg in the dish (Pick out the bay leaf if you can).
Bake for roughly 1 hour 20 minutes, or until the top is golden and bubbling. You should be able to get a sharp knife easily through the whole thing.
You can turn up the heat to 200C/gas mark 5/6 for 5 minutes at the end for extra crispiness. Leave for 5 minutes to cool before serving.