Potato and Celery au gratin

Wheat, gluten, corn & nut free; can be cow’s milk or soya free

Smells great and tastes even better!

Serves 6

750g floury potatoes, scrubbed and halved crossways
4 tbsp olive oil
3 large sticks celery, chopped small
200g field mushrooms, wiped and sliced
sea salt and freshly ground black pepper
6-8 tbsp plain goat, sheep or soya yogurt
75g Roquefort or strong soya cheese

Steam the potatoes for 10-15 minutes or until they are cooked.
Meanwhile, heat the oil in a pan and add the celery.
Cook for 4-5 minutes then add the sliced mushrooms and continue to cook for a further 4-5 minutes.
Cut the potatoes into thin slices and lay half In the bottom of an ovenproof casserole. Season lightly then cover with the celery and mushrooms, season again and top with the remaining potatoes.
Spoon the yogurt over the potatoes and sprinkle over the cheese.
Brown under a grill, grate over some black pepper and serve piping hot.

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