Celeriac and smoked bacon dauphinoise
Skill level: Bit of effort
Costs: Cheap as chips
This wonderfully creamy, hearty dish is packed full of flavour – the perfect pairing of celeriac and smoked bacon, wrapped up in a tasty garlic cream sauce, all topped off with gorgeous gruyère cheese. Enjoy this versatile vegetable and bacon dish on its own, or serve as a substitute for potatoes with a roast joint. Easy and quick to prepare, it is hard to beat and won’t cost the earth. A great combination of soft, meltingly creamy celeriac with a gooey, delicious cheese topping, it’s sure to please.
- 200g smoked bacon lardons
- A little olive oil for frying
- 1 medium-sized celeriac, peeled and cut into thin slices
- 150ml milk
- 150ml double cream
- A knob of butter
- 1 clove of garlic, finely chopped
- A little salt and freshly ground black pepper
- 100g grated gruyère cheese
This celeriac dish makes the perfect accompaniment to a roast chicken meal.
- Preheat the oven to 200°C/400°C/Gas Mark 6.
- Fry the bacon lardons in the olive oil, until they are crispy.
- Put the celeriac, milk, cream, butter, garlic, salt and pepper in a saucepan and bring to the boil.
- Mix the bacon lardons into the celeriac mixture and pour into a greased baking dish.
- Sprinkle the gruyère cheese over the top of the mixture and bake in the oven for 15 mins, until the celeriac is tender and the topping is golden brown.