British Bramley Apple, Potato and Celeriac Dauphinoise
- 4-5 large potatoes, peeled and very thinly sliced, about 3-4mm
- 2 bramley apples, peeled, cored and very thinly sliced, about 3-4mm
- ½ celeriac, peeled and very thinly sliced, about 3-4mm
- 600ml double cream
- 1 clove of garlic, finely chopped
- 2 tbsp freshly chopped sage
- Salt and pepper
- 150g cheddar cheese
In a small saucepan, bring the cream, garlic, herbs and salt and pepper to just below boiling point on the boiling plate. Remove from the heat and allow to infuse in a warm place on top of the AGA.
Using a half size roaster, layer the potatoes, overlapping the slices. Slot some apple and celeriac in-between the potatoes and sprinkling each layer with a little salt and pepper.
Strain the infused cream and pour over the potatoes. Sprinkle the top with cheese.
2 Oven AGA: Place the roaster on the grid shelf set on the floor of the Roasting Oven bake for 1 hour – 1¼ hours, slide the cold plain shelf on the second set of runners down after 20 minutes. Change the cold plain shelf for another cold plain shelf after 30 minutes of it being in the oven. To maintain the cooler temperature within the roasting oven. The dauphinoise are cooked when the potatoes are tender and the top is golden
3, 4 and 5 Oven AGA: Place the roaster on the grid shelf on the floor of the Baking Oven. Bake for 1 hour – 1¼ hours until the potatoes are tender and the top is golden
Remove from the oven, and allow to cool for 5 minutes before serving.
This can be made in advance if necessary, simply place a piece of greaseproof paper on the top and place another roaster on the top of the potatoes weighed with something heavy and place in the refrigerator overnight. This can then be cut up into individual servings and reheated.
Tip: If you don’t have a second cold plain shelf, a large roasting pan will have the same effect.
By Alexandra Dibble