Celeriac & Chilli Gratin

Right, it's high time that I posted a seasonal recipe, so I've had a go at a celeriac dish from Hugh Fearnley-Whittingstall's website.

This is so simple to make- about 5 minutes to prep everything, if you've got a food processor.

Ingredients:
1kg celeriac
3 tablespoons olive oil
3 garlic cloves, finely chopped
1/2–1 fresh red chilli (depending on strength), finely chopped (or 1 teaspoon dried chilli flakes)
250ml single cream
salt and freshly ground black pepper

Method:

Peel the celeriac and slice as thinly as possible - about the thickness of a 10-pence piece is ideal; use the slicing blade of a food processor, if you like.
In a large mixing bowl, toss the celeriac slices with 2 tablespoons of the oil and all the other ingredients until the slices are evenly coated and the garlic and chilli well distributed.

Transfer to a lightly-oiled gratin dish, spreading out the slices with your fingertips: you do not have to layer the gratin piece by piece but try to ensure that the slices are mostly lying flat.

Pour over any cream left in the bowl and trickle the remaining oil over the top. Bake in a fairly hot oven (190°C/Gas Mark 5) for 40-50 minutes, until the celeriac is completely tender and the top is browned and crisp.

I guess this is essentially a dauphinoise, but with celeriac and a lively chilli kick, and it's mighty fine- celeriac making a fantastic substitute for potato.