Potato And Celeriac Dauphinoise - cooking recipe

Ingredients

2 tbsp butter
2 tsp olive oil
1/2 None red onion, sliced
10.5 oz potatoes, peeled, thinly sliced
5.25 oz celeriac, peeled, coarsely grated
1 tbsp fresh rosemary needles, roughly chopped + extra to garnish
1 1/4 cups milk

Preparation

Preheat oven to 400\u00b0F.
Heat 1 tbsp butter and olive oil in a frying pan. Cook onion over low heat for 5 mins, until softened. Arrange 1/2 of the onions in a small baking dish. Top with 1/2 the potatoes and 1/2 the celeriac. Season. Sprinkle with 1/2 tbsp rosemary. Repeat layers then pour milk over top. Dot remaining butter over top, cover with foil and bake for 45 mins. Remove foil and cook for another 20-30 mins, until golden brown and tender. Serve hot garnished with rosemary.