Celeriac Dauphinoise with Gruyère Recipe
Danny Kingston's marvellous celeriac dauphinoise recipe is topped with deliciously nutty Gruyère cheese, a wonderfully comforting side or light meal that is a little lighter than the classic potato...
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Cooking tools:
- Mandoline
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Slotted spoon
- Baking dish
- Oven
Ingredients
- 1kg celeriac, peeled
- 2 garlic cloves, crushed
- 200ml of double cream
- 200ml of milk
- 1/2 nutmeg, grated
- 150g of Gruyère
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