Login to Save Like

Ingredients

• 100 g butter, plus extra for greasing
• 250 ml milk
• 250 ml double cream
• 1 bulbs garlic, halved horizontally
• 2-3 sprigs fresh thyme
• 3-4 bay leaves
• 500 g floury potatoes, such as Maris Piper or Golden Wonder, peeled
• 500 g celeriac

• 400 g spinach, cooked until wilted, drained, excess moisture squeezed out
• 200 g Fontina, Gruyere or Emmental cheese, grated
• 8 slices Bayonne ham
• 700-800 g ready-made puff pastry
• 1 egg plus 1 egg yolks, beaten together, for glazing

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• salt and freshly ground black pepper
• 2 heads chicory, leaves seperated
• handfuls mixed leaves

Description

Matt Tebbutt Puts A French Classic To The Test By Adding An Alpine Twist To A Regular Potato And Celeriac Dauphinoise

UK TV