For this recipe you will need 4 ... wring out any excess water. Tip the potato and apple mixture into a large bowl and stir in the crème fraîche and egg yolks until well combined.
Celeriac adds a nutty complexity to this classic dauphinoise. Serve this creamy, garlicky side dish with your favourite Sunday roast or a baked ham. For the dauphinoise, grease a large baking dish ...