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Potato, celeriac & leek dauphinois recipe



8 potatoes peeled & thinly sliced, rinsed & dried

1 celeriac peeled & thinly sliced

3 leeks thinly sliced

50g butter

3 cloves of garlic finely chopped

600ml 1/2 cream 1/2 milk

Salt & pepper


1.Preheat oven to 160 degrees

2. Using half the butter, rub the bottom of an oven proof dish. Start layering the vegetables adding a bit of garlic, salt & pepper in between each layer. Finishing with a layer of potatoes.

3. Pour the cream/milk mixture over the top adding a little more if necessary.

4. Dot with the rest of the butter. Cover with foil & bake for 1 1/2 -2 hours or until cooked through.

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