Adapted from Diana Henry
Ingredients
400g potatoes (peeled)
1 Celeriac (peeled)
3 parsnips (peeled)
400ml double cream
140ml soured cream
100ml full fat milk
2 finely sliced garlic cloves
2 tbsp dried thyme
salt & pepper
40g dried cranberries
100g cooked chestnuts (sliced)
Method
Preheat the overn to 180 degrees / 170 degrees (fan).
Slice the potatoes, parsnips and celeriac very finely using a mandolin.
In a large saucepan mix the creams, milk, thyme and garlic and heat gently for 5 minutes.
Spoon half of the vegetables into a battered gratin dish.
Season well with salt & pepper, sprinkle the cranberries and chestnuts on top, then add the remaining vegetables on top.
Season well again and bake for 45 minutes, then cover with foil and continue to bake for another 45 minutes or until soft.
