Celeriac and potato dauphinoise
- ⏱ 1 hour 15 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
A creamy baked dauphinoise made with grated potatoes, celeriac, roasted garlic, herbs, and cheddar.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Celeriac and potato...
0/0
COOK 1COOK 2
1Preheat the oven
2Make the dauphinoise
Peel the potatoes
Peel the celeriac
Grate the potatoes and celeriac using the coarse side...
3Plate and serve
+ 7 more steps in the app
Celeriac and potato...
0/0
COOK 2COOK 1
1Preheat the oven
Preheat the oven to 180°C fan
2Make the dauphinoise
3Plate and serve
+ 7 more steps in the app
Ingredients
- 1 garlic bulb (whole)
- 400 ml double cream
- 300 ml whole milk
- 2 pinch ground nutmeg
- 3 bay leaves
- 2 sprig thyme
- 300 g potatoes (peeled)
- 300 g celeriac (peeled)
- celery leaves, to taste (roughly chopped)
- cheddar, to taste (grated)
- salt and pepper, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Preheat the oven COOK 1
- Preheat the oven to 180°C fan
2. Make the dauphinoise COOK 2
- Peel the potatoes
- Peel the celeriac
- Grate the potatoes and celeriac using the coarse side of a box grater
🤝 Cook 1 hands the peeler to Cook 2.
3. Roast the garlic COOK 1
- Wrap the whole garlic bulb in foil and roast in the oven for 30 minutes
4. Boil the cream mixture COOK 1
- In a large saucepan, combine the cream, milk, nutmeg, a roasted garlic clove or two, the bay leaves, thyme and a pinch of salt and pepper and bring to the boil
- Once boiling, remove from the heat and remove the herbs
5. Chop the celery leaves COOK 1
- Roughly chop the celery leaves
6. Combine the mixture COOK 1
- Stir the grated potatoes into the cream mixture along with the celery leaves and season with salt and pepper to taste
🤝 Cook 2 hands over the cream mixture.
7. Top the baking dish COOK 1
- In a baking dish, transfer the mixture and top with the grated cheddar
8. Bake the dauphinoise COOK 1
- Bake in the oven for 45 minutes or until slightly golden on top and the potatoes are tender all the way through
9. Plate and serve BOTH
- Divide into four portions and serve immediately
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