Celeriac and Potato Dauphinoise

Serves 6

Ingredients

The first of the celeriac has arrived and it’s just fantastic in Dauphinoise. This recipe is delicious as an accompaniment and equally good as a vegetarian main course served with salad.

• 25g butter, plus extra for greasing

• 500g floury potatoes, such as Maris Piper or King Edward

• 500g celeriac

• 1 garlic clove, crushed

• 568ml carton double cream

• 200ml half-fat crème fraiche

• Salt and pepper

Method

1. Preheat the oven to 180°C / fan160°C / gas 4. Lightly butter a large ovenproof dish. Peel and finely slice the potatoes. Peel the celeriac, cut into manageable pieces, and finely slice them too. Layer the vegetables randomly in the dish, seasoning between layers.

2. Put the remaining ingredients in a large saucepan, bring just to the boil and season. Pour over the vegetables, cover with foil and bake for 40 minutes. Check halfway through, and pat down using a spatula. Uncover and bake for a further 10 - 15 minutes until golden. Stand for 10 minutes before serving.   

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