A lovely alternative to the traditional potato Dauphinois.
Pre-heat oven to 180C, Gas 4
Place prepared Celeriac in a large saucepan and pour over the cream.
Mix in the garlic and a pinch of salt and pepper.
Bring slowly to the boil, ensuring you give it a stir every few minutes to coat the celeriac with the garlic and cream and to prevent the cream from catching on the bottom of the pan.
Once boiled, simmer for 3 minutes and check seasoning with salt and pepper.
Using a slotted spoon transfer half the celeriac into an oven proof casserole type dish. Layer as best you can to make the celeriac evenly spread.
Sprinkle half the cheese over the ingredients and then add the rest of the celeriac. Pour over the cream and garlic liquid and finish with the rest of the cheese.
Bake in the centre of the oven for 20 to 25 minutes. Check the celeriac is cooked fully by testing with a knife, which should enter easily and pull out smoothly.
If you want to serve for a dinner party, then you may wish to make your slices thinner and then arrange them in an ordered fashion in the final arrangement process. To cut into the rounds in my photo, you need to leave them to cool so they “set” and then I use a pastry cutter to cut them out. They can easily be reheated in the oven without losing their shape.