Celeriac and potato dauphinoise

Loading
Celeriac and potato dauphinoise

Celeriac adds a nutty complexity to this classic side dish of potatoes baked in garlic infused cream.

Ingredients

  • butter, for greasing
  • 500ml/18fl oz double cream
  • 1 tbsp Dijon mustard
  • 1 tbsp finely chopped fresh rosemary
  • 2 smoked garlic cloves (or regular garlic if smoked unavailable), crushed
  • 400g/14oz celeriac, peeled and very thinly sliced (ideally with a mandolin)
  • 400g/14oz Maris Piper potatoes, peeled and very thinly sliced (ideally with a mandolin)
  • 100g/3½oz Parmesan (or a similar vegetarian hard cheese), grated
  • salt and freshly ground black pepper