Directions:
- Pre-heat the oven to 200°C.
- Layer the potatoes and celeriac in a buttered gratin dish with the garlic, seasoning with salt and pepper as you go.
- Pour in enough hot stock to come up nearly to level of the top layer.
- Cover with greaseproof paper and bake for 45 minutes.
- Mix the creme fraiche and mustards in a bowl.
- Spread over the top of the gratin. Return to the oven and bake for another 10-15 minutes until the celeriac and potatoes are tender. (Do not add the cream mixture before step 6, as mustard turns bitter when cooked for too long).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.45 Kcal (843 kJ) | ||
| Calories from fat | 145.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.13g | 25% | |
|---|---|---|---|
| Cholesterol | 21.35mg | 7% | |
| Sodium | 318.63mg | 13% | |
| Potassium | 150.23mg | 3% | |
| Total Carbs | 7.82g | 3% | |
| Sugars | 3.64g | 15% | |
| Dietary Fiber | 0.32g | 1% | |
| Protein | 6.26g | 13% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 46.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 106.74 Kcal (447 kJ) | ||
| Calories from fat | 76.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.55g | 25% | |
|---|---|---|---|
| Cholesterol | 11.31mg | 7% | |
| Sodium | 168.83mg | 13% | |
| Potassium | 79.6mg | 3% | |
| Total Carbs | 4.14g | 3% | |
| Sugars | 1.93g | 15% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 3.32g | 13% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 24.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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