celeriac leek and bacon gratin on a grey plate with scattered peas and bacon pieces

Layered celeriac, leek and bacon gratin

close up of the layers of celeriac leek and bacon with peas and bacon bits on a grey plate

Layered celeriac, leek and bacon gratin

Adapted from a student recipe using potatoes I've been using for years until going low carb. This is simple but full of flavour. Makes a great accompaniment to any meat dish.
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Servings 4 people


  • 1 deep round 2 litre ovenproof dish


  • 1 whole celeriac
  • 1 leek
  • 4 rashers smoked streaky bacon
  • 200 g mild cheddar
  • 300 ml double cream
  • ½ tsp mixed herbs
  • salt and pepper


  • Pre heat the oven to 180°c fan, 200°c electric or gas 7.
  • Peel the celeriac and cut it into quarters.
  • Thinly slice each quarter and make three piles.
  • Clean the leek and take off the ends and tough outer layer.
  • Slice the leek and chop into small pieces. Make two piles.
  • Using scissors, cut the bacon into small pieces and make two piles.
  • Begin layering. Start with one pile of celeriac and place overlapping in the bottom of your dish.
  • Sprinkle on one pile of leek, then one pile of bacon. Sprinkle with half the mixed herbs and season with salt and pepper.
  • Repeat with another layer of celeriac, leek, bacon, herbs and salt and pepper.
  • Arrange the final layer of celeriac. Pour over the cream then thinly slice the cheese and arrange it so that it completely covers the top.
  • Place the ovenproof dish on a lipped baking tray in case the cream boils over. Bake for 1 hour 30 minutes.
  • Serve as an accompaniment to meat dishes.


Suitable for freezing into portions.

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