Celeriac Gratin with Bacon and Leeks
Creamy Celeriac Gratin with Bacon and Leeks, a delicious low-carb side dish that screams comfort food. It's the perfect side for any roast, and makes a great choice for your Thanksgiving or Christmas menu, or any other celebration. This celeriac gratin is very easy to make, with little prep. It's comforting, and makes a great alternative to the classic potato gratin.
Servings: 4 people
Calories: 621kcal
Ingredients
- 1 celeriac
- 2 leeks
- 200 g bacon lardons
- 200 ml full-fat milk
- 200 ml double cream (heavy cream)
- 1 cup grated cheddar cheese
- 1 tablespoon fresh parsley to garnish
Instructions
- Preheat the oven to 180 degrees Celsius (360 Fahrenheit).
- In a pan, add the bacon lardons and cook for about 5 minutes or until crispy.
- Transfer the lardons to a plate and set aside.
- Wash and chop the leeks, and add them to the same pan, and sautee them in the bacon fat for 5-10 minutes or until tender. Add a bit of butter if there is not enough fat left from the bacon.
- Add the milk and half of the cream, bring to a boil, then remove from the heat.
- In a baking dish, add one third of the leek mixture, top with a third of the bacon, plus a third of the cheese.
- Peel and slice the celeriac, then arrange half of the slices on top.
- Repeat with more leeks, bacon, cheese and celeriac, then top with the remaining cheese and the cream.
- Bake for 60 minutes or until golden, and the celeriac is tender.
- Garnish with freshly chopped parsley.
Notes
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
Nutrition
Calories: 621kcal | Carbohydrates: 26g | Protein: 19g | Fat: 49g | Saturated Fat: 25g | Cholesterol: 136mg | Sodium: 718mg | Potassium: 797mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1940IU | Vitamin C: 19.9mg | Calcium: 389mg | Iron: 2.5mg