Ingredients

The following ingredients have 4 Servings
  • 1 celeriac
  • 2 leeks
  • 200 g bacon lardons
  • 200 ml full-fat milk
  • 200 ml double cream ((heavy cream))
  • 1 cup grated cheddar cheese
  • 1 tbsp fresh parsley to garnish

Instruction

  • Preheat the oven to 180 degrees Celsius (360 Fahrenheit).
  • In a pan, add the bacon lardons and cook for about 5 minutes or until crispy.
  • Transfer the lardons to a plate and set aside.
  • Wash and chop the leeks, and add them to the same pan, and sautee them in the bacon fat for 5-10 minutes or until tender. Add a bit of butter if there is not enough fat left from the bacon.
  • Add the milk and half of the cream, bring to a boil, then remove from the heat.
  • In a baking dish, add one third of the leek mixture, top with a third of the bacon, plus a third of the cheese.
  • Peel and slice the celeriac, then arrange half of the slices on top.
  • Repeat with more leeks, bacon, cheese and celeriac, then top with the remaining cheese and the cream.
  • Bake for 60 minutes or until golden, and the celeriac is tender.
  • Garnish with freshly chopped parsley.