Taking a Dauphinoise and giving it a modern twist with extra coloured layers and earthy tones gives this creamy classic a fresh lease of life. Our root dauphinoise are perfect with a rustic rabbit pie or roasted haunch of venison. Proper weekend food and elevate the humble root vegetables back to the centre piece of a roast dinner. This is also a great way of taking leftover root vegetables and using them at the same time in a dish bound together by a simple sauce.

80mins serves4


1 Sweet Potato
1/2 Celeriac
1 Beetroot
1/2 Swede
250ml Trewithen Dairy Cornish Whole Milk
200ml Trewithen Dairy Cornish Double Cream
Sprig of Thyme
Pinch of Nutmeg
Salt & Pepper
50g Gruyere or Parmesan


Use a mandolin carefully to slice all the vegetables thinly and construct layers of different coloured vegetables in an oven proof dish gently greased with butter. Sprinkle some of the cheese in amongst different layers and repeat until the oven dish is full. Warm your milk with thyme, nutmeg and seasoning and pour gently over the root vegetables. Top with additional cheese and bake in the oven at 180 ̊C for 1 hour. For best results serve immediately with game to complement the sweetness and earthy profiles.