Christmas 2018: how to make celeriac and bay dauphinoise

Julia Platt Leonard offers a fresh take on an indulgent French classic using a frequently overlooked root vegetable

The leftovers, if there are any, are just as good the next day (Photography by Julia Platt Leonard)

Potatoes dauphinoise – potatoes cooked in cream – is an excellent excuse to eat carbs and cream.

The same treatment works well with celeriac and is a handy do-ahead dish for the holidays.

You can assemble the dauphinoise earlier in the day and then pop it in the oven an hour before you sit down to eat.