Potato, Celeriac, and Blue Cheese Dauphinoise
A sumptuous and creamy dish that combines starchy potatoes and celeriac with the tangy richness of blue cheese, creating a gourmet comfort food experience.
Ingredients
Vegetables
- 700 g 700 g floury potatoes, such as Désirée, peeled and cut into very thin slices Use floury potatoes for a fluffy interior.
- 1/2 celeriac 1/2 celeriac, peeled and thinly sliced to match the potatoes Celeriac adds depth of flavor.
Dairy
- 300 ml 300 ml heavy cream
- 200 ml 200 ml whole milk
- 150 g 150 g blue cheese, such as Stilton, broken into small pieces Blue cheese adds a complex flavor.
Flavorings
- 1 clove 1 garlic clove, lightly crushed Remove after cooking.
- to taste Salt Salt, to taste
- to taste Freshly ground black pepper Freshly ground black pepper, to taste
Instructions
Preparation
- Heat the oven to 180°C / 350°F / Gas, 4.
- Add the milk, cream, and crushed garlic to a large pan and bring gently to a simmer.
- Stir in the sliced potatoes and celeriac, making sure they are coated well in the creamy mixture.
- Cover and cook gently for about 6 minutes, stirring now and then, until the slices start to soften but still hold their shape.
Baking
- Transfer one-third of the vegetables to a greased baking dish, spreading them evenly.
- Remove and discard the garlic when you find it.
- Scatter over half of the blue cheese, then repeat with another layer of vegetables and the rest of the cheese.
- Finish with the final layer of potatoes and celeriac on top.
- Pour the warm cream mixture from the pan over everything in the dish.
- Bake for about 1 hour, until the top is golden and the vegetables are tender when tested with a knife.
- If the top browns too quickly, cover loosely with foil, then serve hot.
Notes
Let the dish rest for about 10 minutes after taking it out of the oven for easier serving. For added flavor, consider infusing the cream with herbs during the simmering stage.