Recipe - Prawn And Potato Dauphinoise

450 ml Double cream; (Three fourths pint)
300 ml Milk; ( One half pint)
1 Clove garlic; crushed
3 Sprigs fresh thyme
1 kg Celeriac; (2lb)
1 kg Potatoes; (2lb)
Salt and freshly ground
black poepper

Preheat the oven to 190 C, 375 F, Gas Mark 5.

In a saucepan bring the cream, milk, garlic and thyme to the boil then
season with salt and pepper. Allow to cool.

Peel and thinly slice the celeriac and potato into a bowl and season. Place
half into a 23cm (9 inch) oven proof dish, arrange the prawns on top and
cover with the remaining potato and celeriac mixture.

Pour the cream mixture over.

Place in the preheated oven and cook for approximately 5060 minutes. If
the top browns cover with foil.

Converted by MC_Buster.

NOTES : A delicious creamy version of this classic dish with unusual
addition of prawns.

Converted by MM_Buster v2.0l.