Celeriac Gratin with Gorgonzola

Tender, thinly sliced celeriac smothered in a creamy gorgonzola sauce and baked until golden; a rich and low-carb side dish.

Ingredients

peeled and thinly sliced celeriac

crumbled gorgonzola

heavy cream

crushed garlic

grated parmesan

salt and pepper

Instructions

1. Preheat the oven to 180°C (350°F); lightly butter a gratin dish.
2. Slice the celeriac thinly using a mandoline for even slices to ensure uniform cooking.
3. In a saucepan, heat the cream with the garlic and half of the gorgonzola until the cheese begins to melt; season to taste.
4. Arrange a layer of celeriac slices in the dish, pour a little sauce over them, and sprinkle with some gorgonzola; repeat the layers until all ingredients are used.
5. Sprinkle with parmesan, cover with aluminum foil, and bake for 30 minutes; remove the foil and bake for another 10–15 minutes until the top is golden brown.
6. Let it rest for 5 minutes before serving so the gratin sets.
7. Serve as a side dish with roasted meats or grilled fish.

Variants

• Replace gorgonzola with roquefort for a bolder flavor.

Tips

• Cut even slices for uniform cooking; if the slices are thick, extend the cooking time.

FAQ