Celeriac & Potato Dauphinoise Recipe

From the mind of Josh Eggleton, who rose to fame at Michelin-starred pub The Pony & Trap, is this rich and creamy Dauphinoise which can be served straight from the oven or pressed and chilled for a neater look. With a love of modern British food with an emphasis on sustainability and artisanship, Eggleton’s recipe is perfect for those who want to master the basics. By infusing the cream with roasted garlic, herbs, and nutmeg, this side dish is bursting with flavour and an ideal accompaniement to a variety of meaty main courses. This week, our Lidgate Wagyu Beef Burgers are on offer, and if you’re in two minds about the perfect pairing for them, this indulgent side is a strong candidate for the job.

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

MEHTOD

1.     Preheat the oven to 180C fan. 

2.     Wrap the whole garlic bulb in foil and roast in the oven for 30 minutes.

3.     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.

4.     Grate the potatoes and celeriac using the coarse side of a box grater.

5.     Stir the grated potatoes into the cream mixture along with the celery leaves and season with salt and pepper to taste. 

6.     Transfer to a baking dish and top with the grated cheddar.

7.     Bake in the oven for 45 minutes or until slightly golden on top and the potatoes are tender all the way through.

8.     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.

9.     When ready to serve, reheat the dauphinoise in a 180°C fan oven for 15 minutes. Divide into four portions and serve.

Recipe originally found at: https://www.greatbritishchefs.com/recipes/celeriac-potato-dauphinoise-recipe