BBQ Celeriac, Beer, Taleggio and Sourdough Gratin

The clocks have gone back and the scarves have come out, which means our minds have turned to comfort food – think melted cheese, heavy carbs and beer.

Pit — BBQ Celeriac, Beer, Taleggio and Sourdough Gratin

This recipe combines that holy trinity in a hot bubbling mess made even dreamier given time on the grill.

Very thinly sliced celeriac (get yourself a mandoline for this job – useful to have around anyway) is layered with onions, sliced Taleggio and – very important this bit – chunks of stale sourdough. This is wonderful because it soaks up all the ‘sauce’ underneath and goes super crispy crunchy on top. You will be living the dream. About that ‘sauce’: the whole thing is basically bathed in a mixture of cream and stout which brings toasty depth and of course, plenty of necessary fat to bind the whole thing together. It’s probably the best gratin we’ve ever made, thanks to the way the smoke plays off the moodiness of the stout and earthy flavour of celeriac.

Just give us a spoon and close the door behind you.

Celeriac, Beer, Taleggio and Sourdough Gratin Recipe

• Half a celeriac, peeled and cut into 3mm slices
• 1 bulb garlic, cloves peeled and finely sliced
• 1 onion, peeled and thinly sliced
• 200ml stout (we used Pressure Drop)
• 300ml double cream
• 200g Taleggio (around the size of a block of butter), sliced
• A piece of stale-ish sourdough (around the size of a large fist), torn into pieces
• Parmesan, for grating on top

Preheat a barbecue for indirect cooking.

In a skillet or other heatproof dish, layer up the celeriac, garlic, onions and Taleggio, seasoning with salt and pepper as you go.

Combine the cream and stout and pour on top. Season again and cover with grated Parmesan.

Cook offset for 45 mins to 1 hour at 180C, or until the gratin is cooked through. To get a nice brown top, place under a preheated grill for a few minutes, watching carefully.

Serve with a sharp salad.


This post was originally published on helengraves.co.uk