Celeriac, garlic and thyme dauphinoise recipe

Name: Celeriac, garlic and thyme dauphinoise
Yield: Serves 4
Ingredients: 875g celeriac; 150ml half-fat crème fraîche; 250ml skimmed milk; 2 garlic cloves, crushed; 1 tbsp fresh thyme leaves; 50g Parmesan or Cheddar cheese

As a pleasant riff on the iconic potato dauphinoise, this recipe for celeriac dauphinoise will please even the most ardent spud addict. A liberal sprinkling of fresh thyme add fragrance, while the garlic adds flavourful notes.

See method

Serves 4
10 mins to prepare and 1 hour 35 mins to cook
176 calories / serving

Freezable
Vegetarian

Shop your ingredients

Tesco Celeriac Each
875g celeriac
£1.70
£1.70/each
Tesco 50% Less Fat Creme Fraiche 300Ml
Aldi Price Match
150ml half-fat crème fraîche
£0.75
£2.50/litre
Arla BOB Skimmed Milk 1L Tastes like Semi Skimmed
250ml skimmed milk
£1.75
£1.75/litre
Tesco Garlic 4 Pack
2 garlic cloves, crushed
£0.87
£0.22/each
Tesco Fresh Cut Thyme 20G
Aldi Price Match
1 tbsp fresh thyme leaves
£0.50
£25.00/kg
Creamfields Mature Grated Cheddar 250g
Aldi Price Match
50g Parmesan or Cheddar cheese
£1.89
£7.56/kg

Method

Preheat the oven to gas 3, 170°C, fan 150°C.
Peel, quarter and thinly slice the celeriac.
Bring the crème fraîche and milk to the boil and add the celeriac and crushed garlic. Simmer gently for 3-4 minutes, stirring every so often so the celeriac doesn't stick to the pan.
Spoon into an ovenproof dish. Press the celeriac down as you go and scatter the thyme in between layers. Top with the cheese and bake for about an hour and a half until golden and bubbling. Serve with roast beef, chicken or steak.