This celeriac dauphinoise is so creamy and delicious.
If you are looking for an unusual side dish, that is full of flavour and decadently elegant at the same time, then this one is for you.
It goes with any main dish, such as roasts or stews, and is so comforting in the winter months too.
It's easy to prepare in advance for fuss free entertaining or just a cosy supper at home.
Have you tried celeriac yet?
It's very popular in France and very easy to get hold of in the markets and supermarkets.
Known as céleri-rave in French, celeriac in English, and is often known as knob celery, turnip rooted celery or celery root too. It's a root vegetable that is part of the celery family.
If you haven't tried it yet, and are put off by it's strange knobbly appearance, it's really worth it for it's delicate flavour.
Despite its size, it's suprisingly light, compared to a potato or swede, so it's much easier to cut. However, many supermarkets now sell halves for smaller households.
This recipe is based on the ever popular potatoes dauphinoise, and makes a delicious change.
❤️ Why you will love this dish
- Easy to prepare in advance.
- Fuss free entertaining idea.
- Rich, creamy and delicious.
- Vary the vegetables to what you have available.
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- Cream - double or heavy cream.
- Celeriac - a medium to large celeriac root.
- Salt - flaked sea salt,
- Pepper - I prefer to use freshly ground black pepper ,as I think it has the best flavour. However, often white pepper is used in dishes where there is a creamy sauce like this. It's up to you.
- Butter - salted or unsalted. If using salted you may wish to reduce the amount of salt.
- Nutmeg - a few grates of nutmeg is perfect with baked vegetable dishes as it adds a hint of nuttiness.
Garlic is often used in potato dauphinoise, but I've left it out of this recipe so as not to take any flavour away from the celeriac root.
If you do want to use garlic, mince 2 cloves and add when layering the slices.
The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.
- food processor or mandolin
- sharp knife
- vegetable peeler
- chopping board
- pastry brush
- oven proof dish
Use a sharp knife to cut off the knobbly parts of the celeriac.
Then use a vegetable peeler to remove the skin.
Chop the celeriac into manageable pieces that will fit in the food processor.
Slice with the thin slice attachment.
💭 Top Tip
- If you want to prepare the celeriac to cook later then leave it submerged in water in a large bowl or saucepan. Add 2 tablespoons of lemon juice, from a bottle is fine, as this will help it to keep its colour and not turn brown.
- If you don't have a food processor use a mandolin slicer or carefully slice thinly by hand.
Grease the inside of the oven dish with a little of the butter.
Spread about a third of the slices in a layer in the bottom of the dish and season with some of the salt, pepper and nutmeg.
Repeat the process twice more until the celeriac is used up.
Pour over the cream evenly and finish with the remaining seasoning.
Cut up the rest of the butter and arrange over the top.
⏲️ Baking Time
Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4 and bake for about an hour until the celeriac is tender.
Leave it in the dish for about 5 minutes before serving as it will be easier to serve.
🥗 Side Dishes
- Bavette Steak
- Cote de Boeuf
- Chicken Ballotine
- Jacob's Ladder Beef
- Chicken Forestière
- Pork Confit
- Cod Cheeks and Chorizo
- Salmon Meunière
- Roast Partridge
- Chicken en Croûte
- Duck with Orange Sauce
- Chicken Supreme
- Cannon of Lamb
Instead of creamy baked celeriac, try using these vegetables on their own or finely sliced with potatoes or another combination.
- Sweet potato
- Refrigerator - cool, cover and refrigerate for up to 3 days.
- Freezer - freeze leftovers in containers in individual portions for up to a month. Defrost overnight in the refrigerator.
- To reheat - reheat thoroughly in the microwave until piping hot. Altenatively, reheat in the oven, with the dish covered in foil.
🍱 Prepare in Advance
- Prepare the dish ready to bake up to a day in advance and leave covered in the fridge.
Compared to potatoes, celeriac has half the calories and carbohydrates than potatoes and zero fat. It also has 3 times the amount of fibre, making it a healthier alternative to potatoes.
More celeriac and sliced potato recipes to try
- Food processor or mandolin
- sharp knife
- Vegetable peeler
- chopping board
- Pastry brush
- oven proof dish
- 300 ml double cream
- 800 g celeriac
- ½ teaspoon salt
- ½ teaspoon pepper
- 50 g butter
- ½ teaspoon nutmeg
- Use a sharp knife to cut off the knobbly parts of the celeriac, then use a vegetable peeler to remove the skin.
- Chop the celeriac into manageable pieces that will fit in the food processor and slice with the thin slice attachment.
- Grease the inside of the oven dish with a little of the butter.
- Spread about a third of the slices in a layer in the bottom of the dish and season with some of the salt, pepper and nutmeg.
- Repeat the process twice more until the celeriac is used up.
- Pour over the cream evenly and finish with the remaining seasoning.
- Cut up the rest of the butter and arrange over the top.
- Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4 and bake for about an hour until the celeriac is tender.
- Leave it in the dish for about 5 minutes before serving as it will be easier to serve.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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