Celery Root And Potatoes Dauphinoise
Published November 20, 1993
- Total Time
- 1 hour 15 minutes
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Ingredients
3 pounds potatoes
2 pounds celery root
2 cloves garlic, crushed
8 tablespoons unsalted butter
Coarse salt and freshly ground pepper to taste
3 tablespoons fresh thyme leaves
2 to 3 cups heavy cream
Nutritional analysis per serving (8 to 10 servings)
35 grams carbs; 92 milligrams cholesterol; 431 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 20 grams saturated fat; 31 grams fat; 1 gram trans fat; 5 grams fiber; 697 milligrams sodium; 6 grams protein; 4 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 375 degrees.
- Step 2
Peel and slice the potatoes and celery root thin, which can be done in a food processor. Rub one or two gratin dishes with the garlic; butter them, and then arrange the slices of potato and celery in layers, adding a little butter, salt, pepper and thyme to each row as you go. Top with the cream, salt and pepper and bake until the vegetables are tender (about 45 minutes to an hour) and the top is browned and bubbling.
Private Notes