toodle.

Celeriac Dauphinoise

Thinly sliced celeriac simmered in seasoned cream and milk, topped with Shropshire blue cheese, and baked until golden and bubbling.

VegetarianSide DishGluten FreeFrenchCeleriac

Estimated Nutrition

Per Serving Total
Calories 1184.2 kcals 1184.2 kcals
Carbohydrates 32.1 grams 32.1 grams
Fat 105.8 grams 105.8 grams
Protein 28.5 grams 28.5 grams
Cook Time
20 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
150
ml
Milk
150
ml
Double Cream
75
g
Shropshire Blue Cheese
crumbled
NutsSeeds
0.5
tsp
Nutmeg
freshly grated
1
clove
Garlic
finely chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
Vegetables
1
piece
Celeriac
peeled and very thinly sliced

Steps

  • Preheat the oven to 200°C.
  • Place celeriac, oil, nutmeg, milk, cream, and garlic into a saucepan and bring to a boil.
  • Pour mixture into a buttered gratin dish, top with crumbled cheese, and bake for 15 minutes.
  • Spoon the golden-brown gratin onto a plate to serve.