SERVES: 6

METHOD

1. Preheat oven to 200ºC (180ºC fan-forced). Lightly grease a 1.5 litre baking dish with butter.

2. Using a mandolin or sharp knife, slice potatoes and celariac 1-2mm thick. Bring a large pot of water to the boil over a medium heat. Add sliced potato and celeriac and bring back to boil and cook for 3 minutes or until tender. Drain.

3. Heat olive oil in a non-stick frying pan over a medium heat. Add bacon and onion cook for 5 minutes or until onion is soft. Remove from heat and set aside until required.

4. Combine cream, milk, garlic, nutmeg and rosemary together in a medium saucepan over a low heat, stirring occasionally until mixture comes to the boil. Add cooked potatoes, celeriac and bacon mixture stirring until well combined.

5. For the topping, combine breadcrumbs, parmesan and rosemary in a small mixing bowl, stirring to combine.

6. Carefully pour potato mixture into prepared baking dish and evenly sprinkle over the topping mixture. Bake in preheated oven for 45 minutes or until top is golden and potato is cooked through.

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