This delicious side disg from Josh Eggleton benefits from being made a day ahead and reheated when you are ready to serve.
Ingredients
- 300 g Maris Piper potatoes peeled and finely sliced (on a mandoline, ideally)
- 300 g celeriac peeled and finely sliced (again, on a mandoline, ideally)
- 400 ml double cream
- 300 ml whole milk
- 2 pinches ground nutmeg
- 1 garlic clove peeled and minced
- salt and pepper
Servings:
Instructions
- Put the sliced potatoes and celeriac in a bowl of cold water. Put the cream, milk, nutmeg, garlic and a pinch each of salt and pepper in a large saucepan and bring slowly to a boil. Take off the heat and leave to infuse for at least 10 minutes.
- Heat the oven to 200C (180C fan)/390F/gas 6. Drain the potatoes and celeriac, then layer them in overlapping slices in a small oven dish lined with baking paper.
- Pour enough of the cream mixture over the potatoes and celeriac to cover, then bake for 45 minutes, until slightly golden on top and cooked through (test for doneness with the tip of a small sharp knife). Take out of the oven and leave to cool.
- Once the gratin has cooled, cover with clingfilm or similar, then weigh it down with a heavy object, such as another oven dish, that will fit neatly on top, then put in the fridge to press for up to 12 hours.
- When you’re ready to serve, gently reheat the dauphinoise in a 180C (160C fan)/350F/gas 4 oven for 15 or so minutes. Divide into four portions and serve immediately.
Share this Recipe
Powered byWP Ultimate Recipe