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Celeriac Dauphinoise

I love the crispy topping of this gratin
Author: Adapted from: From Nature To Plate page 168


  • Butter for greasing
  • 150 mls cream *
  • Pinch of ground nutmeg
  • Salt and freshly ground black pepper to season
  • 1 large celeriac peeled and thinly sliced **


  • Preheat the oven to 150° Celsius
  • Place the cream and nutmeg into a small saucepan and bring to a simmer
  • While the cream comes up to temperature, butter an oven proof dish ***
  • Layer the celeriac into the dish, seasoning each layer as you go along
  • Season the cream and then pour over the celeriac
  • Place the dish onto a baking tray and bake for 75 minutes
  • Remove and serve straight away


* use 50mls more if you don't want the top to be as crispy
** if you do this in advance be sure to place into acidulated water
*** about 20cm