date:Jul 14, 2014
Ingredients
600ml thickened cream
3 garlic cloves, sliced
4 thyme sprigs
1 large celeriac, peeled (see note)
2 large potatoes, peeled
1-2 tablespoons truffle oil (see note)
50g grated Gruyere cheese
Method
1. Preheat the oven to 190C and grease a 1.5-litre baking dish. Place the cream, garlic and thyme in a pan and bring to just below boiling point, then stand for 15 minutes to infuse.
2. Meanwhile, very thinly slice celeriac and potato (a mandoline is ideal). Toss celeriac and potato t