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Ingredients
- 1 1/4 lb celeriac, peeled and cut into short sticks
- 10.5 oz ham, diced
- 1 cup heavy cream
- 5.25 oz Roquefort cheese, crumbled
Method
- Preheat oven to 375°F. Cook celeriac in boiling salted water for 5 mins then drain. Add diced ham and season. Distribute between 4 greased gratin dishes. Bring cream to a boil, add crumbled cheese and heat until melted. Distribute between dishes then place on a large baking sheet and bake for 20 mins until golden and bubbling.
