Celeriac and potato dauphinois

Celeriac and potato dauphinois

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.

Celeriac and potato dauphinois

  • Serves icon Serves 6
  • Time icon Takes 25 minutes to make, 50-55 minutes in the oven, plus standing

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.

Nutrition: per serving

Calories
638kcals
Fat
60.4g (37.7g saturated)
Protein
5.3g
Carbohydrates
19.2g (4.6g sugars)
Salt
0.4g

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

  1. 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.
  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.

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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