Celeriac and potato dauphinoise recipe

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  • Serves 12
  • 30 mins to prepare and 30 mins to cook
  • 342 calories / serving
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Created by chef Paul Merrett, this delightfully creamy celeriac and potato dauphinoise is the perfect dish to serve alongside roast beef. Cooking the potatoes and celeriac on the stove before putting in the oven speeds up the cooking time and also ensures a really consistent result.

Preheat the oven to gas 4, 180°C, fan 160°C. Put the cream and milk in a large pan and bring to a gentle simmer. Add the crushed garlic and continue cooking for 3 minutes.

Add the potatoes to the cream mixture and simmer for 4-5 minutes, until just cooked. Remove with a slotted spoon and set aside (you may need to do this in batches). Repeat with the celeriac, simmering for 2-3 minutes until just cooked. Remove the cream mixture from the heat and set aside until needed.

Rub a large baking dish with the remaining garlic; discard. Layer up the potatoes and celeriac in the dish, adding a little of the cream mixture and some seasoning every 2-3 layer. Scatter over the cheese and bake for 30 minutes, or until the top is golden and crisp. Serve with slow-roast sirloin of beef and chargrilled broccoli.

See more Side dish recipes

This delicious recipe comes from Paul Merrett and is part of our roast series. We've asked some of our favourite chefs and foodies to share their recipes and tips for creating the perfect Sunday roast – from a healthy twist to the perfect roast to serve a crowd. Watch the full recipe video here.


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  • Ingredients

  • 1 x 600ml pot double cream
  • 1ltr (1 3/4pt) whole milk
  • 8 garlic cloves, 6 crushed
  • 1.2kg (2 1/2lb) Maris Piper or King Edward potatoes, finely sliced with a mandolin
  • 1 celeriac, finely sliced with a mandolin
  • 100g (3 1/2oz) Gruyère, grated
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  • Energy 1420kj 342kcal 17%
  • Fat 24.4g 35%
  • Saturates 15g 75%
  • Sugars 5.9g 7%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 23.3g Protein 8.4g Fibre 1.7g


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