The perfect winter warmer – this celeriac, kale and potato gratin is creamy, hearty and makes a great side dish for a roast dinner. Prepare in advance by following the recipe until it's time to bake, then refrigerate for up to two days before reheating at gas 4, 180°C, fan 160°C for 30 minutes, or until golden.
- Preheat the oven to gas 2, 150°C, fan 130°C. Combine the cream, milk, garlic, sage and mustard in a pan. Heat until just coming to the boil, then remove and season with a little freshly grated nutmeg. Discard the sage.
- Meanwhile, blanch the kale for 1 minute in a pan of gently simmering water, then drain and refresh in cold water. Drain again, then dry with kitchen paper.
- Grease a baking dish with butter. Pour in a little of the cream mixture. Top with a layer of celeriac and potato, season, then top with a little kale. Repeat until all the ingredients are used up, finishing with a layer of the cream mixture. Cover with foil and bake for 1 hour 40 minutes.
- Heat the grill to medium. Remove the foil and finish off under the grill, until golden.
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