Ingredients
• 100 cl cream
• 100 cl milk
• 200g potatoes
• 200g celeriac
• Nutmeg
• Reblochon cheese
• Thyme
Instructions
Cut the celeriac into large chunks, similar in size to the potatoes, and peel the potatoes. Using a mandoline, slice the potatoes and celeriac into thin slices.
In a saucepan, combine the cream and milk with some thyme and nutmeg. Introduce a burning piece of wood (or a similar smoking element) into the mixture to infuse a smoky flavour, then allow it to come to a gentle simmer over the heat.
In an ovenproof dish, layer the celeriac and potato slices, seasoning each layer with a bit of salt and pepper. Pour the cream mixture over the layers, and finish with slices of Reblochon cheese on top. Place the dish in the oven for about 20 minutes. Enjoy!
By Chefbolle (@chefbolle)
Images and video credits Pablo Naert (@koldaq)
