Celeriac and potato dauphinoise
Potatoes are my favourite vegetable! I don't think you can serve them in a way that isn’t delicious and filling. A particularly decadent way of serving them is in a bubbling creamy sauce. The French, of course, developed more than one way to serve bubbling creamy potatoes - gratin and dauphinoise. Potatoes au gratin are slices of pre-cooked (usually boiled) potatoes cooked in cream with added flour and topped with cheese in a shallow baking dish. Dauphinoise, on the other hand, is a dish made of thinly-sliced (not pre-cooked) potatoes that cook in cream and baked at a lower temperature so that the potatoes cook through without becoming too crunchy on top. Dauphinoise are usually cooked in deep baking dishes. These differ from scalloped potatoes, which are made with a flour-butter-milk roux. When choosing potatoes, floury varieties such as Coliban, King Edward, Sebago, or Golden Delight are ideal. In Australia, the most common starchy potato is Sebago (those dirt-brushed potatoes),
