Who doesn’t like Dauphinois Potatoes right? All that creamy, cheesy, garlic flavour mixed with sliced potatoes, wow a marriage of heavenly ingredients.
Well now you have a low carb version. 4 net carbs per portion. A chef I used to work with served these for my dinner one day accompanying a braised piece of beef and seasonal vegetables. Well I could not believe how good it tasted.
Celeriac really has become one of my favourite vegetables and I mostly prepare it as I would potatoes; roasted, mashed, chipped or baked. It is a seasonal vegetable in the UK so you cannot readily find it during the summer months and if you do it is likely to be expensive, so I make good use of it during the winter months. Equally I found the Dauphinois freezes exceptionally well, although there is not normally enough left to freeze!
A lovely alternative to the traditional potato Dauphinois.
- 1 peeled weight approx 400gm - no need to be exact - Celeriac peeled and sliced thinly (Roughly 0.5cmx3cm)
- 200 ml Double cream
- 2 cloves Garlic - chopped
- 50 gm Hard cheese such as cheddar
- Salt and Pepper seasoning
Pre-heat oven to 180C, Gas 4
Place prepared Celeriac in a large saucepan and pour over the cream.
Mix in the garlic and a pinch of salt and pepper.
Bring slowly to the boil, ensuring you give it a stir every few minutes to coat the celeriac with the garlic and cream and to prevent the cream from catching on the bottom of the pan.
Once boiled, simmer for 3 minutes and check seasoning with salt and pepper.
Using a slotted spoon transfer half the celeriac into an oven proof casserole type dish. Layer as best you can to make the celeriac evenly spread.
Sprinkle half the cheese over the ingredients and then add the rest of the celeriac. Pour over the cream and garlic liquid and finish with the rest of the cheese.
Bake in the centre of the oven for 20 to 25 minutes. Check the celeriac is cooked fully by testing with a knife, which should enter easily and pull out smoothly.
If you want to serve for a dinner party, then you may wish to make your slices thinner and then arrange them in an ordered fashion in the final arrangement process. To cut into the rounds in my photo, you need to leave them to cool so they “set” and then I use a pastry cutter to cut them out. They can easily be reheated in the oven without losing their shape.
Nutrients per portion
Fat. 32 g
Carbs. 4 net g
Protein. 6 g