Celeriac and Potato Dauphinoise

Name: Celeriac and Potato Dauphinoise
Yield: Serves 4
Ingredients: 1 large celeriac, peeled and thinly sliced; 450 g (1 lb) potatoes, thinly sliced; Salt and freshly ground black pepper; 50 g (2 oz) unsalted butter; 2 large onions, sliced; 600 ml (1 pint) (double) cream; 1 garlic clove, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

More Rhodes Around Britain

By Gary Rhodes

Published 1995

About

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 large onions, sliced
50 g (2 oz) unsalted butter

Side dish
Gluten-free
Vegetarian

Method

Pre-heat the oven to 180–190°C/350-375°F/gas 4–5.

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