Gluten Free · Recipes · Side dishes

Celeriac Gratin


Celeriac Gratin

Do you miss the comfort of potato dauphinoise? Fill your boots with this celeriac version for a lower carb, but just as tasty, side dish.

Equipment required

1 small baking tray
1 mixing bowl
A mandoline (optional)
Aluminium foil

Shopping list for 4 people as a side

A large celeriac approx 850g
1/2 cup of light cream
1 tsp of dried thyme
2 cloves of crushed garlic
Splash of olive oil
Freshly grated Parmesan to taste

Method to the madness

Preheat the oven to 200 degrees

Peel and slice the celeriac very thinly, I used a 2mm setting in the mandoline

Coat the celeriac in a splash of olive oil and seasoning

Mix the thyme, garlic and cream together

Layer the celeriac into the dish pouring some of the cream mixture over each layer, make sure the top layer is fully covered with the cream mixture

Sprinkle freshly grated Parmesan over the top

Place alfoil over the dish and bake for approx 30-40 mins, remove the alfoil and leave the dish to brown in the oven

Once it is crisp on top serve alongside your fav protein. ENJOY!


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