As well being the perfect side dish with a roast, this celeriac and potato dauphinoise recipe is just as satisfying served as a vegetarian main course with a salad
Ingredients
- 25g butter, plus extra for greasing
- 500g floury potatoes, such as Maris Piper or King Edward
- 500g celeriac
- 1 garlic clove, crushed
- 568ml carton double cream
- 200ml half-fat crème fraîche
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Lightly butter a large ovenproof dish. Peel and finely slice the potatoes. Peel the celeriac, quarter, and finely slice. Layer the vegetables randomly in the dish.
- 2. Put the remaining ingredients in a large pan, bring just to the boil, then season. Pour into the dish, cover with foil and bake for 40 minutes. Check halfway through, and pat down with a spatula. Uncover and bake for a further 10-15 minutes, until golden. Stand for 10 minutes before serving.
Nutritional info
Per serving: 638kcals, 60.4g fat (37.7g saturated), 5.3g protein, 19.2g carbs, 4.6g sugar, 0.4g salt
Wine Recommendation
Wine note: Pick a gentle, easy-going white like a Californian Chardonnay.