I cannot believe Thanksgiving is next week.  Where did the time go?  I am knee deep in menu planning, and between you and me, I am having a hard time deciding on final dishes.  You see, my problem is that I love the sides even more than dessert or the turkey.  I could pile my plate a mile high with sides and gravy and be one happy gal.  This recipe for Potato and Celeriac Root Dauphinoise is no exception and is my new favorite potato dish.

Potato and Celeriac Root Dauphinoise

 

I may be indecisive about which sides to serve, but, I have the wine figured out.  We will start the evening with a cheese plate, oysters and a the Francis Ford Coppola Diamond Collection Sauvignon Blanc.  Moving on to the main course I will serve my new favorite red wine, the Francis Ford Coppola Diamond Petite Sirah.  When I begin working on new recipes for Thanksgiving and particularly one that would pair well with the turkey and potatoes, I immediately grabbed the Petite Sirah.  I wasn’t disappointed upon the first sip or the last.  This bottle of wine only gets better the longer it is open, so I suggest opening at least 30 minutes before serving.  The wine is smooth and loaded with jammy fruits such as blackberries and plums with a smokey finish.  Not heavy like a Cabernet tends to be.  Instead it is perfectly balanced and goes incredibly well with turkey and creaminess of this Potato and Celeriac Root Dauphinoise.

When I menu plan for the holidays I tended to go a bit on the wild side.  Then one year it was mentioned to me ever so politely that it would be nice to have traditional dishes.  While tradition is nice, and I appreciate it, I also enjoy mixing it up a bit.  This recipe does exactly that.  It is creamy and rich as a potato dish should be, but the celeriac root adds a bit of brightness to the recipe;  just enough to get your tastebuds excited and to make you wonder for a moment.  Traditionally speaking a Dauphinoise does not use parmesan nor panko bread crumbs.  I have to say this is a great touch as it adds extra flavor and texture.  It is the perfect side dish to serve during your Thanksgiving Feast.

Happy Thanksgiving!

Potato and Celeriac Root Dauphinoise

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Potato and Celeriac Root Dauphinoise

Yields 6

1 hrPrep Time

1 hrCook Time

2 hrTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 2 bay leaves
  • 2 garlic cloves, smashed
  • 1 large thyme sprigs
  • 1 1/2 pounds russet potatoes, peeled
  • 3/4 pound celeriac root, peeled
  • 2 tablespoons soft butter
  • 1/2 cup panko
  • 1/2 cup parmesan
  • 2 tablespoons olive oil
  • drizzle olive oil
  • salt
  • pepper

How To

  1. Place the cream, milk, bay leaves, thyme sprigs, and garlic into a medium saucepan. Bring to a boil, then remove from the heat and set aside for 1 hour.
  2. Preheat the oven to 350.
  3. Thinly slice the potatoes and the celeriac root - I use a mandoline. Place into a large mixing bowl and pour the cooled cream mixture over the top.
  4. Butter a glass baking dish with the 2 tablespoons of soft butter.
  5. Place the potato mixture into the baking dish, removing the sprigs of thyme and bay leaves. Save the thyme.
  6. Mix together the panic, parmesan and 2 tablespoons of olive oil together.
  7. Sprinkle the panko over the top of the potatoes.
  8. Place the reserved thyme sprigs on top of the panko and drizzle with a small amount of olive oil.
  9. Bake for 45 - 60 minutes until bubbly and lightly golden.
  10. Remove from the oven, and let sit for 10 minutes.
  11. Serve.
  12. Eat.
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