OK, I admit to being very neglectful of this foodblog of late. So to make amends I'm adding a few recipes. I'll kick off with a very rich and deliciously more-ish version of Dauphinoise - using 1/2 tatties and 1/2 celeriac, which is just coming into season. Try it - you'll love it!
Shopping List (serves 4): 1 small celeriac head; peeled and quartered; 1Kg of waxy potatoes, peeled and halved; 100g Parmesan or Pecorino cheese; 250ml of double cream; a small handful of fresh sage (very finely chopped); 1/2 clove of garlic (very finely chopped); salt and freshly ground black pepper.
Method: Pre-heat the oven to Gas Mark 4 (180 C). Slice the tatties and celeriac no more than about 5mm thick and boil them for 5 minutes before draining well and leaving to cool a little. Mix the cream, cheese, sage, garlic, salt and pepper in a shallow ovenproof dish and then lay the tatties/celeriac in the dish in layers, coating well in the mixture. Cover the dish with tin foil and cook for around 45 minutes. Remove the foil and cook for a further 15 minutes until golden brown, bubbling and beautifully tender. Serve with gamey meat, beef or chicken with some green beans and a big-hearted glass of wine. Magnifique!
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