Ingredients
1/2 celeriac, thinly sliced1 kg potatoes, leave skin on (red potatoes are great)
A large knob of butter
3 large leeks, cut in half lengthways then sliced
1/2 a bunch of fresh Thyme, reserving a few sprigs for the top
1/2 bulb of garlic, cloves thinly sliced
50g Parmesan, grated
200ml milk
300 ml cream
3 pinches of Super Seed Topper Salt
Gratin breadcrumb
Stale bread (ideally sourdough) x 4 slices, blitzed
Thyme, leaves removed
10g Parmesan, grated
3 pinches of Super Seed Topper Salt
4 tbsps of olive oil
Instructions
Preheated oven 160c fan or 180c
Melt the butter in a pan and add the leeks and gently cook down.
Meanwhile thinly slice the potatoes and the celeriac with a mandolin if you have one, or by hand if you don’t. Pop the sliced potatoes and celeriac into a deep pan, add the thyme leaves, garlic and Super Seed Topper salt. Pour over the milk and cream, if it's not completely covered, top up with more milk. Simmer gently for roughly 15 mins, stirring occasionally so it doesn’t burn, until the potatoes and celeriac are al dente and the cream milk mix is nicely infused and thicken slightly.
In an oven proof dish big enough to hold the mix, layer up the gratin adding a scattering of leeks and a grate of parmesan every layer until you reach the top. Pour over the cream milk mixture to cover the potatoes.
In a food processor blitz the bread and add the Super Seed Topper mix, grated parmesan and remaining thyme leaves and toss in the olive oil. Scatter over the top covering it all up and pop into the preheated oven for 30/40 mins.
To check its cooked push a knife through the middle and the sides, and the gratin top should be a crispy golden colour.
Great as a side dish or a meal meal served with a refreshing salad.
Note: Just before the stage of popping the breadcrumb mix on top you could keep in fridge for later as it will sit happily for a day or two until you need it, then simply put the breadcrumbs on top and then blast in the oven.
