Beetroot and celeriac dauphinoise

Simon Rimmer prepares Dauphinoise with a difference in this creamy, cheesy combination of beetroot and celeriac
By Simon Rimmer
Beetroot and celeriac dauphinoise
  • Rating:
  • Serves: 4
  • Cook Time: 1.1666666666666667 hours 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 50 g butter
  • 1 clove garlic, crushed
  • 1 sprig thyme
  • 500 g beetroot, finely sliced
  • 500 g celeriac
  • 1 pinches black pepper
  • 100 ml double cream
  • 150 g gruyère cheese, grated


1. Set the oven to 200C/gas 6. Lightly butter an ovenproof gratin dish. 2. Melt the butter in a frying pan and add the garlic and thyme. Fry gently for three to four minutes and then toss together with the beetroot and celeriac in a bowl. 3. Layer the mixed beetroot and celeriac slices in the prepared dish and season well. Cover with kitchen foil and cook for about 45 minutes until soft. 4. Remove the foil, pour over the cream and top with the grated Gruyere cheese. Bake for another 15 minutes until the cheese is brown and bubbling.

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