Rosemary, Potato And Celery Root Casserole - cooking recipe

Ingredients

1 2/3 cups heavy cream
2/3 cup milk
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 1/2 lb potatoes, peeled and finely sliced
1 lb celeriac (celery root), peeled and finely sliced
2 1/2 oz cheddar, grated
1/4 cup breadcrumbs
1 tbsp butter

Preparation

Preheat oven to 325\u00b0F. Grease a shallow ovenproof dish. Arrange potatoes and celeriac in alternate layers in the prepared pan, finishing with a layer of potatoes. Heat cream and milk with garlic and rosemary until just simmering. Remove from heat, season then pour over potatoes and celery root. Mix cheese and breadcrumbs and sprinkle over top. Dot with butter, cover loosely with foil and bake for 1 1/2 hours. Remove foil for the final 30 mins.