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Celeriac, garlic and thyme dauphinoise recipe

32 ratings

As a pleasant riff on the iconic potato dauphinoise, this recipe for celeriac dauphinoise will please even the most ardent spud addict. A liberal sprinkling of fresh thyme add fragrance, while the garlic adds flavourful notes. See method

Serves 4
10 mins to prepare and 1 hr 35 mins to cook
176 calories / serving
Freezable
Vegetarian

Ingredients

875g celeriac
150ml half-fat crème fraîche
250ml skimmed milk
2 garlic cloves, crushed
1 tbsp fresh thyme leaves
50g Parmesan or Cheddar cheese

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
730kj
176kcal 9%
Fat
10g 15%
Saturates
6g 32%
Sugars
8g 9%
Salt
0.9g 14%

of the reference intake
Carbohydrate 10.1g Protein 10.5g Fibre 4.3g

Method

Preheat the oven to gas 3, 170°C, fan 150°C.
Peel, quarter and thinly slice the celeriac.
Bring the crème fraîche and milk to the boil and add the celeriac and crushed garlic. Simmer gently for 3-4 minutes, stirring every so often so the celeriac doesn't stick to the pan.
Spoon into an ovenproof dish. Press the celeriac down as you go and scatter the thyme in between layers. Top with the cheese and bake for about an hour and a half until golden and bubbling. Serve with roast beef, chicken or steak.

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