- Butter, for greasing, plus extra for dotting
- 1 large celeriac root
- 2-3 large potatoes
- 1 leek, washed and sliced into thin rounds.
- 1 clove garlic, thinly sliced
- 2tsp snipped chives
- 100g (3½oz) feta cheese, crumbled
- 200-300 (7-10½fl oz) vegetable stock
- Heat the oven to 200°C (gas mark 6). Lightly grease a gratin dish with a little butter. Wash and trim the celeriac, then peel using a sharp knife. Cut it into quarters and, then cut each quarter into slices.
- Thinly slice the potatoes (there's no need to peel them). Place the potatoes in the bottom of the dish (make about two layers). Layer half the celeriac slices on top of the potatoes, season lightly as you go (you may not need too much salt, as feta can be quite salty). Top with the leeks, garlic, chives and feta, then finish with a layer of the remaining celeriac.
- Pour the hot stock over the vegetables; it should come about half way up. Dot with a little butter.
- Cover with the foil and bake for 50 minutes. Remove the foil, return to the oven and cook for a further 20 minutes or until the celeriac is golden and the sauce has thickened. Place under a hot grill for a few moments to brown the gratin. Serve immediately.
Try leaving out the feta and replacing the stock with cream and a tsp of Dijon mustard.