Celeriac gratin
Celeriac gratin is a rich, comforting baked dish where thinly sliced celeriac (celery root) is layered with cream and cheese, often with garlic and herbs, until tender and golden. It hails from French cuisine, where it's known as 'céleri rémoulade gratiné' or simply 'gratin de céleri-rave.' The dish transforms the humble, knobby root vegetable into an elegant, savory side.
🍽️ Nutrition at a glance
This is a high-fat, moderate-carb dish due to the generous use of cream and cheese, providing a good source of dietary fiber and potassium from the celeriac. A typical serving contains roughly 350-450 calories.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 9 g |
| Carbs | 18 g |
| Fat | 32 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 420 mg |
| Potassium | 450 mg |
| Phosphorus | 180 mg |
| Vitamin K | 15 mcg |
| Vitamin C | 8 mg |
| Calcium | 200 mg |
| Iron | 1.5 mg |
| Magnesium | 25 mg |
| Vitamin B6 | 0.3 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Celeriac is a nutritional powerhouse, offering more fiber and less starch than potatoes, and its mild, nutty flavor deepens beautifully when baked. The gratin method is a classic French technique that turns simple ingredients into a luxurious dish, often served alongside roasts or as a standalone vegetarian main.
