Celeriac and potato dauphinoise

Celeriac and potato dauphinoise
  • 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 dauphinoise 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/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.

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