Celeriac Gratin with Blue Cheese and Bacon
Indulge in the rich, savory layers of this Celeriac Gratin with Blue Cheese and Bacon—a comforting twist on a classic gratin that's guaranteed to impress. This dish combines the earthy sweetness of thinly sliced celeriac with the bold creaminess of blue cheese and the irresistible crunch of crispy bacon, all nestled in a luxurious garlic-infused cream sauce. Finished with a golden Parmesan crust and fragrant thyme, this gratin offers a perfect balance of flavors and textures. Ideal as a show-stopping side dish or a satisfying main course, this recipe is easy to prepare yet full of gourmet appeal. Perfect for cozy family dinners or holiday gatherings, this celeriac gratin elevates humble ingredients into an unforgettable culinary experience.
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Recipe Information
Ingredients
- 1 large (about 600g) celeriac
- 120 grams thick-cut bacon
- 100 grams blue cheese
- 250 ml heavy cream
- 100 ml whole milk
- 2 cloves garlic
- 15 grams butter
- 30 grams Parmesan cheese
- 1 teaspoon fresh thyme
- to taste salt
- to taste black pepper
Instructions
Preheat the oven to 180°C (350°F). Grease a medium-sized baking dish with butter and set aside.
Peel the celeriac and slice it into thin rounds, about 2-3mm thick. A mandoline slicer works well for even slices.
In a skillet over medium heat, cook the bacon until crisp. Remove and place on a paper towel to drain. Crumble the bacon into small pieces and set aside.
Mince the garlic and add it to the skillet with the bacon drippings. Cook for 1-2 minutes until fragrant. Remove from heat.
In a mixing bowl, combine the heavy cream, milk, minced garlic, fresh thyme, salt, and pepper. Stir to combine.
Begin layering the gratin. Arrange a layer of celeriac slices in the prepared baking dish, slightly overlapping them. Sprinkle a portion of crumbled bacon, crumbled blue cheese, and a spoonful of the cream mixture over the celeriac. Repeat until all ingredients are used, ending with a layer of cream on top.
Sprinkle grated Parmesan cheese evenly over the top of the gratin.
Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly and the celeriac is tender when pierced with a knife.
Remove from the oven and let sit for 5-10 minutes before serving. Garnish with additional fresh thyme if desired and enjoy!
Nutrition Facts
Calories |
2262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.3 g | 238% | |
| Saturated Fat | 100.4 g | 502% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 6220 mg | 270% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 15.2 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 1210 mg | 93% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2483 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
