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Cheesy celeriac and squash gratin recipe

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Butch Salads' gratin recipe uses seasonal British veg, which is really important to them. They call this dish pure comfort food, yet it's super simple to make. See method

Serves 4 as a main, 6 as a side
Takes 1 hr 30 mins plus resting
263 calories / serving
Vegetarian
Gluten-free

Ingredients

1 tbsp cornflour
1½ tbsp Dijon mustard
100ml semi-skimmed milk
300ml whipping cream
3 garlic cloves, minced
2 fresh rosemary sprigs, leaves picked and finely chopped
1½ tsp fine sea salt
1 tsp ground black pepper
1 medium celeriac, peeled and sliced to the thickness of a £1 coin
1 medium butternut squash, peeled and sliced to the thickness of a £1 coin
20g pecorino, grated
6 fresh thyme sprigs, leaves picked

If you don't have any butternut squash, try sweet potato

Each serving contains

Energy
1090kj
263kcal 13%
Fat
21g 30%
Saturates
13g 64%
Sugars
7g 8%
Salt
2.1g 35%

of the reference intake
Carbohydrate 12.3g Protein 5g Fibre 1.8g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. In a saucepan, whisk the cornflour and mustard together until smooth. Gradually whisk in the milk and cream, then stir through the garlic, rosemary, sea salt and black pepper. Bring to a simmer for 5 mins, whisking continuously, until you have glossy sauce.
Pour a small amount of the sauce into an ovenproof baking dish. Layer up the celeriac and butternut squash, pouring some of the sauce on top of each layer.
Pour over the remaining sauce and finish with a layer of cheese and thyme leaves.
Cover with foil and roast for 1 hr, then uncover and roast for a further 15 mins, or until a knife easily passes through. Leave to rest for 10 mins before serving.

See more Side dish recipes