The modern potato bake

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

2 celeriac bulbs, peeled
3 mediterranean potatoes, peeled
2 T butter
Fresh nutmeg, for grating
Sea salt and freshly ground black pepper
1 cup cream
200 g wood-smoked streaky bacon, chopped
1 cup good-quality chicken stock
100 g gorgonzola
1 bulb fennel

Cooking Instructions

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.