Celeriac Dauphinois

A fantastically indulgent side dish for any winter warmer!

Serves 4


  • 400g celeriac
  • 200ml double cream
  • 1 clove garlic
  • 60g cheddar cheese, grated
  • salt and pepper
  • grated nutmeg


  1. Preheat the oven to 170 degrees.
  2. Butter an 18cm diameter ovenproof bowl.
  3. Peel and thinly slice the celeriac.
  4. Put the slices of celeriac and garlic in a large saucepan and pour the double cream over. Grate in the nutmeg and season with salt and pepper.
  5. Heat gently until it comes to a soft boil then simmer for 3 minutes.
  6. Layer half of the celeriac into the bowl followed by half of the cheese.
  7. Arrange the remaining slices of celeriac into the bowl, pour over all of the cream and top with the rest of the cheese.
  8. Bake in the oven for 40 minutes, or until the top is browned and a knife passes easily through the celeriac.
  9. Leave to stand for 10 minutes before serving.

Tip: This is even better eaten the following day. Keep in the fridge and eat hot or cold for lunch!

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