Tunworth and Celeriac Gratin

We’ve put together the perfect recipe for Valentine’s Day dinner. This recipe can be adapted to suit you, whether you’re having a ‘Galentines’ night in with the girls or a romantic dinner for two. The gratin recipe here serves two but you can double up to serve more, just make sure you have a big enough dish. We served our gratin with sirloin steak and roasted cabbage with a zingy dressing to cut through the richness but you can serve with your choice of meat or a vegetarian alternative.

100g celeriac
100g potatoes
½ onion
15g butter
1 garlic clove
200ml double cream
100ml whole milk
Freshly grated nutmeg
75g Tunworth cheese, cubed

Heat the oven to 150°C and prepare your ovenproof dish by lightly buttering the inside.
Melt the butter in a medium saucepan whilst you finely slice the onion. Pop this into the pan with the melted butter, cover with a lid and sweat until soft. Peel and crush the garlic and add this to the pan, cooking for another few minutes. Try not to let the onions and garlic colour.

Peel the potatoes and the celeriac, you will need roughly 200g peeled weight and then slice as thinly as you can. If you have a mandolin or a food processor this works perfectly but you can still achieve great results with a knife.

Add the milk and cream to the pan and bring to a simmer.

Add the potatoes, celeriac, nutmeg and seasoning and let it simmer for 10-15 minutes or until the potatoes begin to soften. Turn off the heat and stir through the Tunworth.
Tip into your ovenproof dish and spread to an even layer. Pop into the oven for an hour and a half, but keep an eye on the top. If your gratin is browning too quickly then cover with a piece of foil.

The gratin should be soft all the way through and golden brown on top when it’s ready to serve.