Celeriac Dauphinoise

Celeriac Dauphinoise

Serves: 12


  • 2kg celeriac
  • 1kg potatoes
  • 6 cloves smoked Garlic
  • 2 litres Lakeland Dairy Whipping Cream
  • 20g chopped fresh thyme
  • Cornish sea salt
  • Freshly milled pepper


Peel the garlic and finely chop or crush and place into a thick bottom pan.

Pour in the Lakeland Dairy Whipping Cream and simmer for 10 minutes to infuse.

Remove from the heat and add the chopped thyme and season well.

Peel and slice both celeriac and potatoes and place into serving dish in alternative layers.

Pour over the Lakeland Dairy Whipping Cream and bake in a hot oven 180°C for 45 minutes.

Remove from the oven once cooked and golden brown.