31 Dec Pommes Dauphinois With Celeriac recipe
My twist on the famed one…
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.