Celeriac and potato dauphinoise recipe.
Created by chef Paul Merrett, this delightfully creamy celeriac and potato dauphinoise is the perfect dish to serve alongside roast beef. Cooking the potatoes and celeriac on the stove before putting in the oven speeds up the cooking time and also ensures a really consistent result.
- 1 x 600ml pot double cream
- 1ltr (1 3/4pt) whole milk
- 8 garlic cloves, 6 crushed
- 1.2kg (2 1/2lb) Maris Piper or King Edward potatoes, finely sliced with a mandolin
- 1 celeriac, finely sliced with a mandolin
- 100g (3 1/2oz) Gruy?re, grated
- Preheat the oven to gas 4, 180°C, fan 160°C. Put the cream and milk in a large pan and bring to a gentle simmer. Add the crushed garlic and continue cooking for 3 minutes.
- Add the potatoes to the cream mixture and simmer for 4-5 minutes, until just cooked. Remove with a slotted spoon and set aside (you may need to do this in batches). Repeat with the celeriac, simmering for 2-3 minutes until just cooked. Remove the cream mixture from the heat and set aside until needed.
- Rub a large baking dish with the remaining garlic; discard. Layer up the potatoes and celeriac in the dish, adding a little of the cream mixture and some seasoning every 2-3 layer. Scatter over the cheese and bake for 30 minutes, or until the top is golden and crisp. Serve with slow-roast sirloin of beef and chargrilled broccoli.
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