Celeriac and Potato Dauphinoise

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