Prawn and potato dauphinoise

Yield: 6 servings

Measure Ingredient
450 millilitres Double cream; (3/4 pint)
300 millilitres Milk; ( 1/2 pint)
1 \N Clove garlic; crushed
3 \N Sprigs fresh thyme
1 kilograms Celeriac; (2lb)
1 kilograms Potatoes; (2lb)
\N \N Salt and freshly ground black poepper

Preheat the oven to 190 C, 375 F, Gas Mark 5.

In a saucepan bring the cream, milk, garlic and thyme to the boil then season with salt and pepper. Allow to cool.

Peel and thinly slice the celeriac and potato into a bowl and season. Place half into a 23cm (9 inch) oven proof dish, arrange the prawns on top and cover with the remaining potato and celeriac mixture.

Pour the cream mixture over.

Place in the preheated oven and cook for approximately 50-60 minutes. If the top browns cover with foil. Converted by MC_Buster.

NOTES : A delicious creamy version of this classic dish with unusual addition of prawns.

Converted by MM_Buster v2.0l.

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