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Potato and celeriac bake
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Prep Time:
40 minutes
Cook Time:
95 minutes
Total Time:
135 minutes
Indulgent Potato and Celeriac Bake with layers of cheesy goodness, a luxurious accompaniment to any winter meal.
Ingredients:
  • 13.80 gm olive oil
  • 1 brown onion, finely chopped
  • 600ml milk
  • 150ml chicken style liquid stock
  • 45g butter, chopped
  • 40g (1/4 cup) flour
  • 250g mozzarella, coarsely grated
  • 750g potatoes, peeled, very thinly sliced
  • 750g celeriac, peeled, very thinly sliced
  • 500g smoked ham, chopped
  • 200g finely grated parmesan
  • Fresh continental parsley leaves, to serve
Instructions:
  • Preheat your oven to 180C (160C fan forced) and lightly grease a 6.5cm-deep, 20 x 30cm baking dish.
  • Warm the oil in a frying pan on medium heat, then add the onion and cook, stirring occasionally, for 8-10 minutes until it turns a delicious golden caramel color.
  • Heat the milk and stock in a saucepan until almost boiling. Remove from heat. In a separate saucepan, melt the butter over low heat. Add the flour and cook for 1-2 minutes until smooth. Remove from heat and slowly whisk in the warm milk mixture until smooth. Cook over low heat for 5 minutes until the sauce slightly thickens.
  • Combine creamy mozzarella and savory onion with the velvety bechamel sauce. Stir until the cheese is ooey-gooey perfection, then generously season with a sprinkle of black pepper.
  • Layer the prepared dish with a mixture of potato and celeriac slices, evenly sprinkling one-third of the ham on top. Spread one-third of the bechamel sauce over the ingredients. Repeat this layering process two more times. Cover the dish with foil and bake for 1 hour and 15 minutes, or until the potato and celeriac are tender.
  • Uncover the dish and generously sprinkle with Parmesan cheese. Bake for an additional 10 minutes until the cheese is melted and golden. Let it rest for 10 minutes before serving, then garnish with fresh parsley leaves.

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