Butternut squash and celeriac gratin


Recipe for 4

Ingredients:

½ Butternut squash
½ Head celeriac
200g Emmental
1 tsp Grated nutmeg
400g Double cream

Technique:

Finely slice butternut and celeriac
Layer alternately with Emmental, grated nutmeg, and salt
Add roughly ¼ pint of double cream
Cover in greaseproof paper then pop into the over for 25-30 mins at 180°C