About Pyrex

Celeriac and potato dauphinoise

Nb people : 4
Preparation time : 15 min
Heat : 180°C
The ingredients
  • - 250ml milk
  • - 600ml double cream
  • - 2 tsp chopped fresh thyme
  • - 2 cloves garlic, crushed
  • - Sea salt and black pepper
  • - 1 head of celeriac, peeled and thinly sliced
  • - 2 large potatoes, peeled and thinly sliced
  • - 25g butter, plus extra for greasing

1. Preheat the oven to 180°C/350°F/gas mark 6. Bring the milk, cream, thyme and garlic to the boil in a saucepan then remove from the heat and leave to infuse for 10 minutes. Season with plenty of salt and some black pepper.

2. Grease a 2 litre square Pyrex dish with butter then layer the celeriac and potato slices in the bottom. Pour over the milk and cream mixture and press down with a spatula to ensure the vegetables are completely covered. Dot the top with butter then bake for 1 hour until the top is golden and the vegetables are tender (during the first 30 minutes of cooking, press the vegetables down with the back of a spatula occasionally). Remove from the oven and stand for 10 minutes before serving.

The perfect winter side dish; earthy celeriac and potatoes in a rich creamy sauce. A wonderful accompaniment to a roast dinner or a hearty stew.