Provided by Sutton Community Farm Growing Apprentice, Charlotte Steel Ingredients 25g butter, plus extra for greasing 500g floury potatoes (e.g. Maris Piper or King Edward) 500g celeriac 1 garlic clove, crushed 1 pint or 568ml double cream 200ml creme fraiche Method Preheat the oven to 180°C. Lightly butter a large ovenproof dish. Peel and finely … Continue reading Celeriac and Potato Dauphinoise