Celeriac and potato dauphinois
- Published: 31 Oct 06
- Updated: 18 Mar 24
As well being the perfect side dish with a roast, this celeriac and potato dauphinois recipe is just as satisfying served as a vegetarian main course with a salad.
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Serves 6
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Takes 25 minutes to make, 50-55 minutes in the oven, plus standing
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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
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Method
- Preheat the oven to 180°C/fan 160°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.
- 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.
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- Recipe from November 2006 Issue
Nutrition
Nutrition: per serving
- Calories
- 638kcals
- Fat
- 60.4g (37.7g saturated)
- Protein
- 5.3g
- Carbohydrates
- 19.2g (4.6g sugars)
- Salt
- 0.4g
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