Method
Sweet gratin dauphinois
- Peel the potatoes and celeriac and slice them
thinly (2mm thick) and place in a large bowl.
- Pour the cream over the vegetables, add the garlic,
nutmeg, salt and pepper and mix well.
- Grease a large ovenproof dish and layer the
vegetables with 2/3 of the cheese, sprinkle the top with the
remaining cheese, add the thyme and bay leaves and bake in a
pre-heated oven 160°C for about 60 minutes or until golden brown
and tender.
Tip
- To serve a 'perfect' slice of dauphinois, add a
couple of eggs to the cream, cook as above and chill in the
refrigerator before cutting. Reheat in a medium oven or microwave
before serving.
© Felice Tocchini 2011
Food photography by Alex Miller.
Ingredients
½ kg sweet potatoes
½ kg celeriac
600ml whipping cream
4 garlic cloves chopped
Nutmeg to taste
2 sprigs of thyme
2 bay leaves
Salt and pepper
300g strong grated cheese (Emmenthal, Gruyere,
Beaufort or cheddar)