Celeriac dauphinoise
Celeriac dauphinoise is a comforting and rich gratin baked with delicate root vegetables in a velvety garlic and nutmeg-infused cream sauce. A generous topping of melted cheese creates an irresistibly bubbly, golden crust. It makes an exquisite side dish alongside roasted meats or as part of a festive dinner.
Ingredients
- Olive Oil15 ml
- Milk100 ml
- Double cream100 ml
Instructions
4 steps- 1
Preheat the oven to 200C/400F/Gas 6.
- 2
Place all the ingredients except the cheese into a large saucepan and heat until the mixture begins to boil.
- 3
Pour the mixture into a small buttered gratin dish. Add the cheese to the top of the mixture and bake in the oven for 15 minutes or until bubbling, golden-brown on top and the celeriac is soft.
- 4
To serve, remove from the oven and spoon the gratin onto a clean plate.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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