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.

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)

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