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Celeriac and potato dauphinoise
Serves 4-6 Starters and mains
Ingredients
- 1 large garlic clove, peeled but left whole
- 40g butter, plus extra to grease
- 1 thyme branch, plus extra small sprigs to sprinkle
- 200ml whole milk
- 200ml double cream
- 725g celeriac, trimmed and peeled (450g prepared weight)
- 600g king Edward potatoes, peeled
Method
Preheat the oven to 200C/ 180CF/Gas 6. Rub the base and sides of a 25cm diameter, 6cm deep ovenproof dish with the garlic clove and grease with a little butter. Put the same garlic clove and the thyme in a pan with the milk and cream and heat gently. When just hot, remove from the heat and leave to infuse.
Keeping them separate, slice the celeriac and potatoes thinly using a mandoline or a very sharp knife. Toss the celeriac with a little salt and pepper and steam over a pan of boiling water for 6 minutes, turning the pieces over halfway through. Transfer to a bowl. Add a little salt and pepper to the potatoes and steam for 3-4 minutes, then add them to the bowl with the celeriac and combine. Strain the milk mixture over them.
Layer up the pieces in the prepared dish, pour any remaining cream mixture over the top and dot with the butter. Scatter a few thyme sprigs over the top, cover with foil and cook for 15 minutes.
Reduce the heat to 170C/ 150C F/Gas 3 and cook for up to 1hr 45 minutes more or until tender, checking with a skewer after an hour. Increase the heat to 200C/180C F/Gas 6, remove the foil and cook for a further 10 minutes to brown. Serve hot.
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