Celeriac dauphinoise with Le Gruyère AOP and garlic
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Ingredients
Celeriac dauphinoise
- 1kg celeriac , peeled
- 2 garlic cloves , crushed
- 200ml of double cream
- 200ml of milk
- 1/2 nutmeg , grated
- 150g of Gruyère
Method
1
Preheat the oven to 170°C/gas mark 3
2
First, slice your celeriac into thin slices. You can use a mandoline if you so wish but if you value your fingers then a sharp knife can do the job just as well
3
Next, place the slices of celeriac in a large saucepan and add the garlic, cream, milk and nutmeg. Place on the hob over a medium heat – you will find that the cream and milk won’t cover the celeriac completely but no matter, this is all just to get the process started and the flavours introduced
4
Once simmering away, cover and leave to steam and cook for 5 minutes, then take off the heat and then leave to cool slightly
5
Using a slotted spoon, lift the celeriac out and arrange in a baking dish in layers laying flat on top of each other. Pour the remaining creamy liquor over the top and shake the dish so that you have an even layer. Scatter over the Gruyère cheese and place in the oven for 30 minutes or until the top begins to bubble and brown
6
Serve in wedges with some handsome roast meat or simply by itself for a light meal. I often find that it is better warmed up the next day
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Celeriac dauphinoise with Le Gruyère AOP and garlic
