Celeriac and potato dauphinois

Name: Celeriac and potato dauphinois
Yield: Serves 6
Cuisine: French recipes
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

Published: 31 Oct 06
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 6
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

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.

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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Celeriac and potato dauphinois

Ingredients

Method

Nutrition

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