Celeriac and tahini potato gratin
- Published: 29 Nov 21
- Updated: 25 Mar 24
Marcus Wareing’s delicious twist on dauphinois includes celeriac and tahini. Serve the creamy gratin as a main with a crisp salad, or as a side dish to go with roast beef. This recipe is from Marcus’ Kitchen by Marcus Wareing (Harper Collins £22).
For creamy comfort food with a pastry top, check out our dauphinois potato and leek pie.
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Serves 4-6 -
Hands-on time 30 min, plus 1½-2 hours oven time
Nutrition
- Calories
- 645kcals
- Fat
- 36.2g (7.9g saturated)
- Protein
- 20.9g
- Carbohydrates
- 48.7g (10.2g sugars)
- Fibre
- 20.4g
- Salt
- 1.3g
delicious. tips
Marcus’ tips: “A mandoline is a useful tool here, as it gives thin, uniform slices of potato and celeriac, which cook more evenly than if they’re sliced by hand. You may also have a slicer on your food processor, which would speed things up.”
“The gratin works well on its own as a main course – or serve with a roast meat such as beef, as you would potato dauphinois.”
The day before serving, cook the gratin (covered, as in step 4) just until the vegetables are soft. Cool then chill, covered. Finish it off on the day by browning it in the oven, uncovered, for 20 minutes with the cheese topping.