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Celeriac, garlic and thyme dauphinoise recipe

Celeriac, garlic and thyme dauphinoise recipe

31 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


  • 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

  • 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


  1. Preheat the oven to gas 3, 170°C, fan 150°C.
  2. Peel, quarter and thinly slice the celeriac.
  3. 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.
  4. 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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