Celery Root And Potatoes Dauphinoise
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 1pound potatoes, sliced thin
- 1pound celery root, sliced thin
- 6tablespoons butter
- 1cup heavy cream
- Coarse salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
248 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 3 grams protein; 359 milligrams sodium
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.
Powered byPreparation
- 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).
Tip
- For four servings, halve the quantities given for this recipe.
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