Dauphinoise
Posted: February 19, 2011 Filed under: Uncategorized Leave a comment »Made with either potatoes or celeriac (or a mix), this is a delicious and indulgent side dish.
Plenty for two.
1 head celeriac (about 400g), or the same weight in potatoes, peeled and thinly sliced
Butter
1 tbsp finely chopped sage or tarragon (or use dried)
500ml double cream
Salt and freshly ground black pepper
1. Preheat the oven to 180C/Gas 4, grease an ovenproof dish with butter and place a layer of celeriac/potato slices on the base. Season with salt and pepper and a pinch of sage/tarragon and a few dots of butter. Repeat layers of celeriac/potato, sage and butter until all the vegetables are used.
2. Pour over the cream, and bake for an hour or until the vegetables are tender.
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