Celery Root And Potatoes Dauphinoise
Published November 19, 1983
- Total Time
- 45 minutes
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Ingredients
1 pound potatoes, sliced thin
1 pound celery root, sliced thin
6 tablespoons butter
1 cup heavy cream
Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (8 servings)
16 grams carbs; 57 milligrams cholesterol; 246 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 20 grams fat; 2 grams fiber; 359 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
In a large buttered gratin dish, arrange the slices of potato and celery root, adding a little butter, salt and pepper to each row as you go. Top with cream, salt and pepper and cook until the vegetables are tender and the top has lightly browned (about 45 minutes).
For four servings, halve the quantities given for this recipe.
Private Notes