This is truly a marriage made in heaven. Celeriac adds another dimension to a traditional dauphinoise, but you could replace it with sweet potato – or just more potato! Delicious and versatile – it’s a luxurious vegetarian main course, or a great side to pan-fried fish, succulent steak, aromatic roast lamb, or tender beef.
Herbs and spices add yet more flavour; this recipe calls for thyme, but a teaspoon of finely chopped fresh herbs like rosemary, tarragon or sage are also delicious – as are a couple of pinches of ground cloves, or even a teaspoon of masala spices. (Please note: NOT all at once!). For even more flavour, replace some of the cream with nutritious chicken stock.
Serve with buttered green beans dressed with a little lemon juice and ground black pepper and add a crunchy green salad scattered with finely sliced red onions, dressed with a little seasoned lemon juice.
Pasture-raised meats, dairy, eggs and wild caught fish have a vastly superior nutritional profile, as do organic, or cleanly grown fruits and vegetables. Please try to source your food as well as you are able.
Potato and Celeriac Dauphiniose.
Delicious and versatile - it's a luxurious vegetarian main course, or a great side to pan-fried fish, succulent steak, aromatic roast lamb, or tender beef. Celeriac adds another dimension to a traditional dauphinoise, but you could replace it with sweet potato - or just more potato!
(Serves 2 - 6)
Preheat the oven to 180C/170C (fan) or Gas mark 4.
Peel the celeriac and potatoes. Quickly slice them as thinly as possible, to avoid the veg discolouring (or drop into a bowl of lemon water). Briefly rinse and drain.
Put the veg into a wide, deep pan, set over a medium heat. Add the herbs, garlic and half the butter. Pour over the cream (or cream/stock), crumble in the veg stock cube if using, season generously with the salt and plenty of ground black pepper. Bring up to a slow simmer and cook for 10 mins, turning everything gently, until the potatoes are just beginning to soften. Taste and adjust for seasoning.
Butter an oven proof dish large enough to take the veg and spoon half of it into the dish. Scatter over half the cheese, spoon in the remaining veg and scatter with the rest of the cheese. Using your hands, push down well, making sure all the veg are below the surface of the liquid.
Dot with the remaining butter and sprinkle liberally with ground black pepper.
Bake in the oven for around 40 minutes, until the veg are soft and golden brown on top - a skewer or knife should easily pass through them (if the potatoes are slightly thicker, it may take a further 10-15 minutes).
If the mixture begins to look dry - break the crust that has formed, in several places, and pour over a little more cream/milk. If the dish is browning too quickly, reduce the heat a little and loosely cover with some baking parachment
Allow to cool slightly before serving.
This dish can be refrigerated and reheated the next day. The longer the dauphinoise stands, the firmer it will be, so when reheating it make some slashes in the top (or transfer left-overs to a smaller dish) and add a little liquid (milk/stock) before putting it into the oven