Celeriac and potato dauphinois

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
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

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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

April seasonal recipes

Rhubarb and ginger twice-baked soufflés

This twice-baked rhubarb and ginger soufflé is a comforting, warming dessert. It’s easily smart enough...

Save recipe icon Save recipe icon Save recipe

Healthy salad recipes

Thai-style tuna and broccoli salad

A fresh, green and zingy tuna salad that can easily be made in half an...

Save recipe icon Save recipe icon Save recipe

February seasonal recipes

Creamy leek and gorgonzola risotto

Risotto doesn’t have to be laborious. This one uses seasonal leeks, and is ready in...

Save recipe icon Save recipe icon Save recipe

February seasonal recipes

Clementine and pomegranate cake

Eric Lanlard’s gluten-free clementine cake is made with ground almonds and steeped in syrup for...

Subscribe to our magazine

Subscribe to delicious. magazine this month and redeem our HALF PRICE offer!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine