Gratin dauphinois is the kingpin of all gratins, if not all potato dishes (though it would have to duke it out with mash & chips for the crown). I have never met anyone that doesn’t like it. Glorious with red meat and a red wine gravy on a cold day. This version uses the celeriac in this week’s hamper, though you can go 50/50 celeriac/potato or even swap it for just potato to be true to the original version. Nutmeg is not authentic to the original but I think the dish is all the better for its inclusion. You do need a mandolin to make this dish, and they are well worth buying, unlike some kitchen gizmos (there seem to be more and more that do less and less). As much as I have never met someone that doesn’t like a gratin dauphinois, I have equally never met someone who likes the prospect of using a mandolin! This dish is obviously full of calories, but that is why it is so damn tasty. You can gild the lily and mix in a little gruyere as you build the layers, or even just a sprinkle on top and then flash under the grill. Enjoy!
500g Whipping cream
1 large Garlic clove, crushed
2 Thyme sprigs, bruised
2 Bay leaves
10 strokes Nutmeg, grated on microplane
5g Salt
Pinch Black pepper
600g Celeriac, peeled and finely sliced on mandolin
5g Salt
½ clove Garlic
1 tbsp Salted butter
Grated gruyere cheese, optional
- Boil the cream in a pan then remove from the heat, add the garlic, thyme, bay, nutmeg, salt and pepper and top with a lid. Leave to infuse whilst you slice the celeriac.
- Thinly slice the celeriac on a mandolin into 2mm slices, or roughly the thickness of a coin. You may well need to halve or quarter the celeriac before doing so if large. Remember to use the guard to protect your fingers!
- Place in a bowl and season the slices; leave for 10 mins.
- Pour the infused cream through a sieve over the celeriac. It should still be warm.
- Dip the garlic in a little salt then rub all over the inside of the gratin dish, followed by the butter.
- Layer the celeriac inside the dish ensuring each layer is coated, adding cream (and some gruyere if you wish) each time; fill to the top, then pour over any remaining cream.
- Cook at 170C for 1hr until tender within and golden on top, though the type of oven will determine this. It may take a little longer. Once tender, if it needs a bit more colour just give a couple of mins under the grill.