Gorgonzola Dolce and Celeriac Gratin with Walnuts and Pancetta

  • Serves4
  • DifficultyEasy
200g pancetta cubes
500g potatoes, thinly sliced
1 large celeriac, peeled and thinly sliced
1 large onion, chopped
3 garlic cloves, crushed
50g walnuts, crushed
500ml double cream
100ml milk
200g Gorgonzola dolce, crumbled
Pinch of nutmeg

Preheat the oven to 180°C.

Dry fry pancetta for 2-3 minutes until golden. Drain on kitchen paper.

Layer the potatoes, celeriac, onion, garlic, walnuts, pancetta and 150g Gorgonzola in a large heavyweight baking dish.

Mix together the cream and milk and pour over the potato mixture.

Dot over the remaining Gorgonzola and sprinkle a little nutmeg.

Bake in the oven for one hour or until cooked through and golden brown.

Recipe courtesy of Gorgonzola

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