750g white potatoes
4 garlic cloves, peeled and sliced
1–2 fresh red chillies, finely chopped (or 1 tsp dried chilli flakes)
4 anchovy fillets, finely chopped
1–2 large sprigs rosemary, leaves finely chopped
salt and black pepper 750ml double cream
1. Pre-heat the oven to 160°C/320°F/gas mark 3.
2. Peel the celeriac and slice it very thinly (2p-piece thickness is good). Do the same with the potato and place them both in a large bowl.
3. Put the cream, garlic, dried chilli, anchovy (if using) and rosemary into a saucepan set over a medium heat. Bring to the simmer, then pour this hot infused cream over the celeriac and potato. Season well with salt and pepper, then tumble everything together.
4. Layer the celeriac and potato up as evenly as you can in the prepared dish. Pour over any cream from the bowl and press everything down with the back
of a spatula so it’s nice and level. Bake for 1 hour
and 15 minutes, or until tender inside and golden
and bubbling on top.