Celeriac and Potato Dauphinoise Recipe
Josh Eggleton’s take on dauphinoise layers grated potato and celeriac in a rich, infused cream made with roasted garlic, herbs and nutmeg.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Oven
- Aluminum foil
- Stove
- Saucepan
- Grater
- Spoon
- Baking dish
- Parchment paper
- Refrigerator
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
- pepper
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