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Celeriac and Potato Dauphinoise
- Serves
4
- Difficulty
Easy
By Gary Rhodes
Published 1995
This is a French potato dish that has undergone one or two changes. The flavours are lovely and this eats well with most of the main courses.
Ingredients
2 50 g 2 oz
Method
Cook the onions in half of the butter for 2–3 minutes without colouring, then allow to cool. Bring the cream to the boil with the crushed garlic and remaining butter and season with salt and pepper. Arrange the onions, potatoes
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