- 1 celeriac (about 500g) peeled, quartered and thinly sliced
- 500g potatoes , peeled and very thinly sliced
- 420ml cream
- 300ml milk
- 2 garlic cloves , sliced
- 1 tbsp rosemary , finely chopped
- 1 tbsp Dijon mustard
- 1 red chilli , deseeded and sliced (optional)
- Grated parmesan for top
For the dauphinoise, grease a large baking dish with butter and preheat the oven to 200C/180C Fan/Gas 6.
Add the cream, milk, mustard, rosemary, garlic and chilli to a saucepan. Stir well and bring to a simmer. Remove from the heat and season generously with S&P.
Toss the celeriac and potatoes in the cream sauce to coat then arrange layers of the sliced vegetables in the prepared dish. Make sure to have potato as your top layer. Pour any remaining cream sauce over the top.
Cut a piece of baking paper large enough to cover the top of the baking dish. Place on top of the dish and then place a heavy baking tray or ovenproof dish on top, to weigh down your veggies & keep the paper on top. Bake for 1 hour.
Remove from oven, take off baking paper cover and sprinkle with parmesan. Return to the oven for a further 15 minutes to brown the top.