Celeriac and Potato Dauphinoise Recipe - Great British Chefs
Josh Eggleton’s take on dauphinoise layers grated potato and celeriac in a rich, infused cream made with roasted garlic, herbs and nutmeg.
Ingredients
- 1 garlic bulb
- 400ml of double cream
- 300ml of whole milk
- 2 pinches of ground nutmeg
- 3 bay leaves
- 2 sprigs of thyme
- 300g of potatoes, peeled
- 300g of celeriac, peeled
- 1 handful of celery leaves, roughly chopped
- 1 handful of cheddar, grated
- salt and pepper
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