Celeriac adds a nutty tone to this classic dauphinoise. Serve this creamy, garlicky side dish with your favourite Sunday roast.
and any left overs blitz with chicken stock to make a delicious soup
INGREDIENTS serves 4
25 g unsalted butter, plus extra for greasing
1 onion finely sliced
2 garlic cloves finely sliced
500 ml double cream
1 teaspoon dijon mustard
1½ teaspoon salt
400g celeriac peeled and cut into thin slices
600g potatoes peeled and cut into thin slices
METHOD
Preheat the oven to 180˚C
Butter a 30cm x 20cm gratin dish.
Melt the butter in a large pan, add the onion and garlic then cook over a medium heat until softened. Add the cream and mustard, season with the salt and plenty of black pepper, then simmer for 5 minutes. Take the pan off the heat.
Cut the celeriac and Potatoes into thin slices. Mix them with the cream mixture in the pan, then pour into the gratin dish and flatten the top. Bake for 1 hour 15 minutes-1 hour 30 minutes until completely tender to the point of a knife.
Original Recipe Rick Stein. Secret France
Your ‘Method’ doesn’t mention potato or celeriac once. Bit of a problem for a potato and celeriac dish.
Thanks, what a difference the line: “Cut the celeriac and Potatoes into thin slices” make to a recipe