Celeriac Dauphinoise

Serves four.


A twist on a classic gratin using celeriac in place of the usual potatoes.  The sweet and nutty flavour of celeriac brings an added dimension to one of our favourite side dishes.  We served this with delicious slow cooked Basque style ox cheek and grilled chicory as a perfect autumn supper.


1 whole celeriac, peeled

2 garlic cloves, crushed

200ml double cream

200ml milk

1/2 tsp grated nutmeg

150g strong cheddar or gruyere, grated


Salt and pepper

Preheat the oven to 170C.

Start by thinly slicing the celeriac using a food processor or mandolin grater.  Place the slices in a large saucepan and add the garlic, cream, milk and nutmeg.  Season with black pepper and bring to a simmer and cook for 5 minutes before removing the celeriac slices to a buttered gratin dish.

Allow the garlic and nutmeg to infuse with the milk and cream for 30 minutes (or longer if you have time) by leaving on the lowest possible heat.  This will bring out all the flavour of the garlic and nutmeg in the dish.

Pour the contents of the pan over the celeriac and scatter the cheese over the top.  Dot with butter and grind some black pepper and a little salt on top before placing in the oven for 30 minutes or until the liquid has absorbed and the top is brown and bubbling.