Celeriac and Potato Dauphinoise

Celeriac and Potato Dauphinoise

SERVES: 6 | PREP TIME: 15 min | COOK TIME: 1hr 40min

Celeriac is one of our favourite late autumn and winter vegetables and this week we have paired it with our potatoes to make this deliciously indulgent, creamy dauphinoise. The celeriac brings a slight freshness and nutty flavour to this warming winter dish.

Celeriac Potato DauphinoiseIngredients:

1 kg potatoes
Half a celeriac (300g peeled)
3 cloves of garlic
600ml cream
150-200ml milk
1 teaspoon dijon mustard
Large handful grated parmesan
Salt and pepper
Butter for greasing


1. Prep your ingredients:

  • Preheat your oven to 200 degrees or 180 for a fan oven
  • Peel the potatoes and celeriac and slice very thinly with a large, sharp knife
  • Crush the garlic
  • Grease a large ovenproof dish

2. Heat the cream and milk in a large saucepan with the garlic and mustard. Add in the sliced potatoes and celeriac, season well with salt and pepper and cook gently for about 5 minutes until it starts to thicken slightly. Stir gently to stop it from sticking.

3. Transfer to the ovenproof dish and cover with a sheet of greaseproof / parchment paper tucking it into the side of the dish. Finally, cover with a sheet of tin foil and bake in the oven for one hour.

4. After an hour, take the dish out of the oven and remove the paper and tinfoil. The potatoes should be tender at this stage. If not, return the covered dish to the oven for another 10 minutes.

5. When the potatoes are tender, sprinkle the grated parmesan on top, dotting a little butter if you are feeling even more indulgent, and return to the oven for 20 minutes until the top is golden and the sides are bubbling.

6. Leave to rest for at least 15 minutes before serving on its own or with your favourite roast.