The modern potato bake

The modern potato bake

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  • 6
  • Easy
  • 20 minutes
  • 1 hour
  • Dornier Merlot 2007


  • 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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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