Celeriac and Potato Dauphinoise

NOTE: This recipe is a comforting winter dish with a subtle celery flavour, serve with chick pea burgers or good quality organic sausages and lightly steamed kale.


    • 1 Kg of celeriac and floury potato (eg King Edwards)roughly two thirds potato one third celeriac.
    • Knob of butter
    • 2 cloves of garlic
    • 400 mls of milk or a mixture of double cream and milk (all cream if you're feeling decadent)
    • Salt and pepper


    Heat oven to Mark 3 or 160 degrees

    1. Rub butter around ovenproof dish
    2. Split garlic cloves in half and rub around dish. Then chop or crush and add to dish.
    3. Finely slice peeled celeriac and potato.
    4. Layer in dish, seasoning each layer and ending with potato layer.
    5. Add liquid.

    Place in oven for 1 1/4 -1 1/2 hours until the vegetables are tender and the sauce is creamy. Check a couple of times to make sure top isn't burning. If so, cover with foil. If looking too dry add a little more milk.
Recipe courtesy of Carolyn Westlake