📍 Where this dish comes from: Basque Country (Pays Basque)
Discover the history of this region →
Discover the history of this region →
The most beloved potato gratin in France, reborn — thin-sliced cauliflower and celeriac layered with cream infused with garlic and nutmeg, baked until the top is golden and bubbling and the interior has set to a silky, unctuous, spoonable gratin. This keto version is so satisfying that nobody will miss the potato.
What You’ll Need
Servings: 6 servings
Calories: 320kcal
Ingredients
- 1 medium head cauliflower thinly sliced
- 1 small celeriac peeled and thinly sliced
- 400 ml heavy cream
- 200 ml crème fraîche
- 3 garlic cloves minced
- 1 pinch nutmeg
- 100 g Gruyère grated
- 2 tbsp butter (for dish)
- Thyme
- Salt, white pepper
Instructions
- Preheat oven to 180°C. Butter a gratin dish generously.
- Combine cream, crème fraîche, garlic, nutmeg, and thyme in a saucepan. Season well. Warm gently (do not boil).
- Pat vegetable slices dry. Layer alternating cauliflower and celeriac in the gratin dish, seasoning each layer lightly.
- Pour warm cream mixture over the vegetables, pressing down to submerge.
- Scatter Gruyère over the top.
- Bake 50–60 minutes until the top is deeply golden, the cream is absorbed, and the vegetables are very tender.
- Rest 10 minutes before serving. The gratin should be spoonable.
Nutrition
Serving: 1serving | Calories: 320kcal | Protein: 8g | Fat: 28g | Fiber: 3g
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Health Benefits
- Cauliflower provides glucosinolates, compounds that are an active area of research in vegetable nutrition.
- Celeriac is a good source of vitamin K and phosphorus, and contains phthalide compounds under active study.
- Gruyère adds calcium in a well-absorbed dairy form.