December 3, 2020

MUSHROOM, POTATO AND CELERIAC DAUPHINOISE

A recipe by Milli Taylor, author of Party-Perfect Bites

The addition of sautéed mushrooms and celeriac take this traditional potato dish to another level. Great served with a green salad for a vegetarian mid-week meal or as an accompaniment to weekend roasts.

Ingredients

1 x 270g jar of ODYSEA Sautéed Mushrooms

1 small celeriac (650g)

3 large Maris Piper/King Edward potatoes (650g)

1 garlic clove, crushed

300ml double cream

300ml milk

30g Parmesan

Small bunch of thyme (5g)

20g butter

Instructions

  1. Preheat oven to 180C Fan
  2. Drain the mushrooms and thinly slice.
  3. Peel the potatoes and celeriac and then cut the celeriac in half. Slice thinly with a sharp knife or on a mandolin.
  4. Layer the potato slices on the base of theory overlapping each piece slightly.
  5. Season with salt and pepper and scatter over a few sprigs of thyme and some mushrooms. Repeat with a layer of celeriac.
  6. Keep alternating the layers and then mix together the crushed garlic, milk and double cream and pour all over.
  7. Dot the butter over the top and grate over the Parmesan.
  8. Place in the oven for 50mins/1hr or until golden brown and cooked through, leave to stand for 15 minutes before serving.