As well being the perfect side dish with a roast, this celeriac and potato dauphinoise recipe is just as satisfying served as a vegetarian main course with a salad.
Serves 6 as an accompaniment
Takes 25 minutes to make, 50-55 minutes in the oven, plus standing
Per serving:
638kcals
60.4g fat (37.7g saturated)
5.3g protein
19.2g carbs
4.6g sugar
0.4g salt
1. Preheat the oven to 180°C/fan160°C/gas 4. Lightly butter a large ovenproof dish. Peel and finely slice the potatoes. Peel the celeriac, quarter, and finely slice. Layer the vegetables randomly in the dish.
2. Put the remaining ingredients in a large pan, bring just to the boil, then season. Pour into the dish, cover with foil and bake for 40 minutes. Check halfway through, and pat down with a spatula. Uncover and bake for a further 10-15 minutes, until golden. Stand for 10 minutes before serving.
© delicious. magazine
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