Preheat the oven to 180 C.  Slice both the celeriac bulbs and teh potatoes into thin rounds.  Grease a square ovenproof ish with butter and layer some of teh potato and celeriac slices on its base.

Grate fresh nutmeg on top, then season to taste and add a splash of cream.  Repeat until all the potato is finished.  Fry the chopped bacon in a pan over a high heat until crisp.

Remove from heat and set aside.  Pour the stock over the potato-celeriac mixture and sprinkle over half the cooked bacon.  Tear the Gorgonzola into chunks and dot on the surface of the bake.

Run the blade of a vegetable peeler along the fennel bulb to create shavings and use to top the bake.  Season and bake for 1 hour,  or until the potatoes are tender and the bake is golden and bubbling.

Remove and leave to cool slightly.  Scatter over the remaining bacon and serve.

Per serving:  2421.2 kJ, 19.2 g protein, 41.5 g fat, 46.3 g carbs