Potato and Celeriac Dauphinoise
On this episode, we create the classic Dauphinoise with a twist, a great side to any meal. Using the underrated celeriac root, pantry staple yellow potatoes and Campbell’s Cream of Celery soup, we bring classic French cooking to your dinner table.
- Preheat your oven to 450 degrees.
- Peel your potatoes and your celeriac root. To peel your celeriac, first cut off the root from the bottom, then carefully cut along the skin of the bulb, following its curve, until the tough exterior is completely removed, and you are left with potato-like flesh. Trim the size of your celeriac so that it is similar in size to your potatoes.
- Using a mandolin or a very sharp knife, thinly slice your potatoes into rounds, and then repeat for your celeriac root. Your slices should be similar in size, as thin as a coin, and slightly transparent when you hold them up to the light. Place your potato and celeriac root into a bowl and set aside.
- Peel and slice your shallots into thin rounds. Using a box grater, grate your Emmental cheese.
- Take your baking dish and coat the inside of the dish with clarified butter. Take your potato slices, and layer in a spiral pattern over the base of your dish. Season with a little salt and pepper, sprinkle with a few thyme leaves (no sprigs), some shallots and some lemon zest. Spoon 4 dollops of Campbells Cream of Celery soup over the top of your potatoes, spreading it over in an even layer, and then top with a small handful of Emmental cheese. Drizzle with some clarified butter to finish your first layer.
- For your second layer, use your celeriac root slices to layer in a spiral pattern over the top of your cheese. Be sure to create your pattern in the opposite direction to the potato layer, as this will strengthen the structure of your dauphinoise, so it doesnt fall apart easily. Add your salt and pepper, thyme leaves, shallots, lemon zest, cheese and clarified butter the same way that you did for the first layer.
- Repeat this process two more times, dependent on the size of your baking dish, alternating between potato and celeriac until your dish is full to the top.
- For your fifth and final layer, place a potato layer over the top of your dish in the same spiral pattern. Using your hands, compress your dauphinoise by firmly pushing down into the dish. Spread clarified butter over the top of your potatoes and season the top of your dish with salt.
- Place your dish on a baking tray, then place in the middle rack of your oven for 30 minutes.
- Remove your dish and allow to rest for 20 minutes. Once the dish is rested, use a small spatula to help lift the edges of your dauphinoise, to allow it to easily be removed from the dish.
- Carefully flip your dish upside down on to a serving platter. Cut and serve up as a side!
- 8 round shallow baking dish or pan
- Mandolin (optional)
Recipe Made With
CAMPBELL'S® Condensed Cream of Celery Soup
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