I am knee deep in Thanksgiving menu planning, and I am having a hard time deciding on side dishes.  The problem is, I love all of the sides even more than the turkey or dessert.  I could pile my plate a mile high with sides and some gravy and be a very happy girl.  This recipe for Potato and Celeriac Root Dauphinoise may be my new favorite side dish for the holidays.  I cannot wait to share it with you.

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 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 plans 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 taste buds excited and to make you wonder for a moment.  Traditionally speaking a Dauphinoise does not use parmesan nor panko breadcrumbs.  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

*serves 6


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
kosher salt
black pepper

How To:

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.
Preheat the oven to 350.
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.
Butter a glass baking dish with the 2 tablespoons of soft butter.
Place the potato mixture into the baking dish, removing the sprigs of thyme and bay leaves. Save the thyme.
Mix together the panic, parmesan and 2 tablespoons of olive oil together.
Sprinkle the panko over the top of the potatoes.
Place the reserved thyme sprigs on top of the panko and drizzle with a small amount of olive oil.
Bake for 45 – 60 minutes until bubbly and lightly golden.
Remove from the oven, and let sit for 10 minutes.

**disclaimer:  This post is brought to you in collaboration with Francis Ford Coppola Winery, for which we are being compensated for the work done with them.  All content, photos, and opinions are of our own and were not influenced by other parties.  Thank you for supporting sponsors that allow us to create new and exciting content like this for Chez Us.



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