Serves 4-6; Prep time 30 mins; Cook time 1 hour 30 mins
Ingredients
Unsalted butter for greasing
1kg Picasso potatoes, finely sliced
300g Beetroot, peeled and finely sliced
300g Celeriac, peeled and finely sliced
400ml Double Cream
2 tbsp Wholegrain Mustard
Pinch of freshly grated Nutmeg
50g Cornish Smuggler cheese, grated
Method
1/ Preheat the oven to 180°C/fan 160°C/gas 4. Grease a 2 litre ovenproof dish with the butter, then cover the base with half the potato slices arranged in 2 layers. Top with half the sliced beetroot, all the sliced celeriac, then the remaining beetroot, seasoning lightly between each layer. Finish with two layers of the remaining potato slices.
2/ Mix the cream, mustard, nutmeg and Cornish Smuggler together in a jug, then pour over the layered vegetables. Bake for 1 hour 30 minutes until the top is golden and the vegetables are tender when pierced with a knife.
Serve with a mixed salad or as a side dish