Pommes Dauphinois With Celeriac recipe

My twist on the famed one…

Pommes Dauphinois With Celeriac

Ingredients for 4

a quarter of a big celeriac ( or you can do half the quantity of the potatoes)
10 medium size potatoes
250 ml of single cream at least, but depending on the type of dish you are using
1 large clove of garlic
grated cheese to cover the top
olive oil to oil the dish

How do you make it?

Preheat the oven to 200 degrees.

Slice the potatoes and celeriac into thin slices. It is best to use a food processor or a mandolin for this. Grease the dish with the olive oil and rub the garlic clove on the inside of the dish.

Puree the garlic. Mix the potatoes, celeriac and garlic. Season it with pepper and salt. Put in the oven dish. Level it out and pour the single cream into the dish. The mixture should be covered by the cream. Put the cheese on top and cover it with silver foil. Cook the Pommes dauphinoise with celeriac for 20 minutes in the oven, then take the foil off and put it back for another 15-20 minutes until ready.



Gerla de Boer

Gerla de Boer is the founder of the award-winning Cambridge Food Tour in Cambridge, UK. She is a globetrotter foodie and always keen to get under the skin of a city or country she visits. She likes to get off the beaten track to get to know the latest food, fine local produce, visit their local markets and check out the hot places to eat in town. These experiences she takes back to Cambridge to create amazing food tours and events. Connect with Gerla on Facebook | Twitter | Instagram