Celeriac, Parsnip & Apple Gratin

Celeriac, parsnip and apple add great depth to the classic potato gratin. This comforting dish is wonderful as a main or as a side dish when entertaining. 1 celeriac, peeled 2 agria potatoes, peeled 2 parsnips, peeled 1 red apple, cored 250ml cream

50ml milk

3 cloves garlic, finely chopped

½ teaspoon salt

½ teaspoon cracked pepper

⅓ cup grated Gruyère cheese

Preheat the oven to 190°C.

Cut the celeriac, potatoes, parsnips and apple into slices roughly 3mm thick. Arrange the slices in layers in an ovenproof dish roughly 20cm in diameter, making sure the slices overlap each other. The vegetables can be mixed within each layer or layered one at a time.

In a small jug, mix together cream, milk, garlic, salt and pepper. Pour down the side of the vegetable layers, making sure the liquid gets between the cracks of each layer. Top with Gruyère cheese.

Bake for 1-1¼ hours, or until the top is golden brown and vegetables are tender when poked with a knife.

Serves 4-6

TIP: Place an oven tray lined with baking paper on a lower oven shelf to catch any cream that bubbles over.