Celeriac and potato dauphinoise
- Side
- 4
- 2 hours plus 6-12 hours’ cooling time (optional)
Josh Eggleton’s take on dauphinoise layers grated potato and celeriac in a rich, infused cream made with roasted garlic, herbs and nutmeg. Once baked with a topping of sharp cheddar, the dish can be served straight from the oven or pressed and chilled for a neater presentation.
Ingredients
Metric
Imperial
- 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 Golden Kings potatoes, peeled
- 300g of celeriac, peeled
- 1 handful of celery leaves, roughly chopped
- 1 handful of cheddar, grated
- salt and pepper
Method
Preheat the oven to 180˚C fan
Wrap the whole garlic bulb in foil and roast in the oven for 30 minutes
Combine the cream, milk, nutmeg, a roasted garlic clove or two, the bay leaves, thyme and a pinch of salt and pepper in a large saucepan and bring to the boil. Once boiling, remove from the heat and remove the herbs
- 400ml of double cream
- 300ml of whole milk
- 2 pinches of ground nutmeg
- 3 bay leaves
- 2 sprigs of thyme
- salt and pepper
Grate the potatoes and celeriac using the coarse side of a box grater
- 300g of Golden Kings potatoes, peeled
- 300g of celeriac, peeled
Stir the grated potatoes into the cream mixture along with the celery leaves and season with salt and pepper to taste
- 1 handful of celery leaves, roughly chopped
Transfer to a baking dish and top with the grated cheddar
- 1 handful of cheddar, grated
Bake in the oven for 45 minutes or until slightly golden on top and the potatoes are tender all the way through
Either serve immediately, or, to portion it more neatly, remove from the oven and allow to cool. Cover the dauphinoise with foil or baking paper, then weigh down with tins or any other heavy object and chill in the fridge to press for 6–12 hours
When ready to serve, reheat the dauphinoise in a 180°C fan oven for 15 minutes. Divide into four portions and serve
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