Celeriac Dauphinoise
I love the crispy topping of this gratin
Makes enough for: 2 people
Ingredients
- Butter for greasing
- 150 mls cream *
- 1 pinch ground nutmeg
- Salt and freshly ground black pepper to season
- 1 large celeriac, peeled and thinly sliced **
Method
- 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
Notes
* 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
** if you do this in advance be sure to place into acidulated water
*** about 20cm