Celeriac and Roquefort celeriac gratin

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
4 1

Ingredients

Servings: 1
  • 7-10 Tbsp Pour 4 pers
  • 7-10 Tbsp Preparation : 15 mn
  • 7-10 Tbsp Cuisson : 30 mn
  • 300 g of white ham heel (thick slices)
  • 1 small ball of celeriac
  • 150 g de roquefort
  • 25 cl of single cream
  • 20 g de beurre
  • 7-10 Tbsp poivre

Directions

  1. 1

    1 Peel the celery ball, and cut it into thin sticks. Steam them for 10 minutes. Cut the ham into small cubes

  2. 2

    2 Preheat the oven to 180 °C (th 6). Butter an oven dish, mix in the celery sticks and diced ham.

  3. 3

    3 In a saucepan, bring the cream to a boil. Add the crumbled Roquefort cheese and stir until melted. Pour into the dish and season with pepper. Bake for about 20 minutes, the top should be gratiné. Serve hot.