Celeriac Dauphinoise

Serves: 6

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Total Time: 105

Prep Time: 20

Cook Time: 85

• 700 gram(s) (11?2lb) potatoes
• 450 gram(s) celeriac
• 2  bay leaves
• 568 ml carton milk
• 2  crushed garlic cloves
• 284 ml carton double cream
• 1oz diced butter

Method

1. Peel potatoes and celeriac, slice thinly and put in a large pan with bay leaves and milk. Bring just to the boil, reduce the heat and cook for 5-8min until tender. Drain, then discard the milk and bay leaves. Season the potatoes and celeriac well. Spoon into a buttered 1.5 litre (2 and a half pint) gratin dish and arrange in layers. Add crushed garlic cloves, pour in double cream and dot with diced butter. Cover with foil and bake for 1hr. Remove the foil, bake for 15-20min until golden and serve.

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