Gratin dauphinois with celeriac
Gratin dauphinois with celeriac is a rich, creamy French casserole traditionally made with thinly sliced potatoes and cream, here featuring the earthy, nutty flavor of celeriac (celery root). It hails from the Dauphiné region in southeastern France and is baked until golden and bubbling. The dish is a comforting, indulgent side often served with roasts or holiday meals.
🍽️ Nutrition at a glance
This gratin is high in fat and carbohydrates, providing a good source of energy and key nutrients like potassium and vitamin C from the celeriac. A typical serving contains approximately 350-450 calories, depending on the amount of cream and cheese used.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 8 g |
| Carbs | 25 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 420 mg |
| Potassium | 350 mg |
| Vitamin C | 12 mg |
| Vitamin K | 15 µg |
| Calcium | 180 mg |
| Phosphorus | 120 mg |
| Vitamin B6 | 0.3 mg |
| Magnesium | 25 mg |
| Iron | 1.2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the dish is a classic example of French provincial cooking, emphasizing simple, hearty ingredients. Nutritionally, substituting some potatoes with celeriac adds fiber and a unique array of antioxidants while slightly lowering the glycemic load.
