6
Easy
20 minutes
1 hour
Preheat the oven to 180 C. Slice both the celeriac bulbs and the potatoes into thin rounds. Grease a square ovenproof dish with butter and layer some of the potato and celeriac slices on its base.
Grate fresh nutmeg on top, then season to taste and add a splash of cream. Repeat until all the potato is finished. Fry the chopped bacon in a pan over a high heat until crisp.
Remove from heat and set aside. Pour the stock over the potato-celeriac mixture and sprinkle over half the cooked bacon. Tear the Gorgonzola into chunks and dot on the surface of the bake.
Run the blade of a vegetable peeler along the fennel bulb to create shavings and use to top the bake. Season and bake for 1 hour, or until the potatoes are tender and the bake is golden and bubbling.
Remove and leave to cool slightly. Scatter over the remaining bacon and serve.
