Keto Celeriac Dauphinoise

I grew up in South Africa and a mandatory ‘potato bake’ was the highlight of any braai – especially in my family where my aunt would get frequent requests to bring one along to family gatherings. It is a wonderful memory and one that deserved mention here. After moving to the UK in 2012, I used to make my own version, which was more of a classic Dauphinoise. After going keto in early 2018, not being able to tuck into one was the only thing that stung a little – until I discovered how low in carbs celeriac was! So, I adapted the exact recipe I used to do, but used celeriac instead of potatoes – with fantastic results! Try it alongside the Pork Belly and Keto Gravy recipe on this site.

– – – – – – PER SERVING – – – – – –
Carbs 5.8g | Fat 48g | Protein 5.6g
– – – – – – – – – – – – – – – – – – – – –

This recipe is rich and filling and would sufficiently feed 5-6 people as a side dish. However, it came in so low in carbs, I decided to calculate the macros that this recipe would serve 4 because I just know you will want more. At only 5.8g carbs per VERY generous serving you will thank me for advising this. If you are cooking for a larger crowd, use the facility on the recipe plugin below and double up the ingredients. Simply prepare the celeriac in batches and use a larger dish. (You may have to also increase the cooking time.) Use a mandolin (with a guard please!) if you can’t get them paper thin like I can with my trusty Robert Welch.

Celeriac Dauphinoise
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Keto Celeriac Dauphinoise

A fantastic alternative to potatoes, this delicious Keto Celeriac Dauphinoise comes in at only 5.8g carbs per (generous!) serving.
Course Side dishes
Cuisine French, General
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Adjust servings > 4 as a side dish
Author Monya Kilian Palmer

Ingredients

  • 1 large celeriac, (1kg / 35oz)
  • 20 g (0.7 oz) grass-fed unsalted butter
  • 3 cloves garlic, peeled and finely sliced
  • 300 g (10.6 oz) double cream
  • salt and white pepper
  • 30 g (1.1 oz) Gruyere cheese
  • pink Himalayan salt
  • fresh thyme, to garnish

Instructions

  • Preheat the oven to 160°C (fan oven). This is 180°C for conventional ovens (or 350°F / gas mark 4).
  • Use a good-quality vegetable peeler to remove the skin from the celeriac. (If you slice the peel away, you risk more wastage than necessary.) It’s a messy affair and you may need to wipe the peeled celeriac with wet kitchen paper to clean.
    Keto Celeriac Dauphinoise Prep 1
  • Halve the celeriac to make it easier to slice, then patiently slice as thin as possible. You could use a mandolin for this (if you do, please use the guard), but I find I get much thinner slices when doing it by hand with my super-sharp knife (I sharpen my trusty Robert Welch every day). I advise you do whatever you are more comfortable with, but the important thing is that the celeriac is very thin (2mm).
    Keto Celeriac Dauphinoise Prep 2
  • I yielded 700g (25oz) celeriac slices from my 1kg (35oz) unpeeled celeriac – and this is how the macros were calculated. I advise if you wish to make a bigger batch to serve a larger crowd, double the recipe using the facility above and use a larger dish.
  • Melt the butter in a very large non-stick pan. Fry the sliced garlic over low-moderate heat until softened.
    Keto Celeriac Dauphinoise Prep 3
  • Tip all the sliced celeriac into the pan. Stir well to evenly coat the celeriac in the butter and garlic.
  • Add all the cream and cook for 2-3 minutes, stirring well to evenly coat the celeriac in the cream and warm the cream through. Season the mixture generously with salt and white pepper.
  • Remove the pan from the heat and use a large spoon or spatula to scoop the celeriac into a suitable, greased baking dish (mine was 20x 20cm / 8x 8-inch). Ensure it is layered evenly in height.
    Keto Celeriac Dauphinoise Prep 5
  • Once it has all been spooned in, spoon over any remaining cream from the pan. I like to place the dish onto another tray in case any cream or cheese bubbles over. Place on the middle rack of the oven for 30 minutes.
    Keto Celeriac Dauphinoise Prep 6
  • After 30 minute, cover the surface with grated Gruyere cheese and cook for an additional 25-30 minutes until completely softened.
  • The cheese will also have browned and crisped. (If you find it still feels too firm / uncooked, cook for a little longer, but do not increase the heat else the cheese will burn).
  • Season with pink Himalayan salt and scatter over fresh thyme.
  • Scroll down to PIN this recipe - and don't forget to tag me on Instagram @mkilianpalmer so we can all see your lovely creations! Photographs and recipes on FATS OF LIFE® are copyright © Monya Kilian Palmer.

Notes

Missing anything you might need to make this recipe? The Amazon links on this page are directed at the UK market but if you visit the KETO PANTRY and KETO KITCHEN pages on this site, you will see links to similar products in other countries.
 

Nutrition

Calories: 474kcal | Carbohydrates: 5.8g | Protein: 5.6g | Fat: 48g
Summary
recipe image
Recipe
Keto Celeriac Dauphinoise
Author
Published On
Total Time
Average Rating
51star1star1star1star1star Based on 11 Review(s)
Nutritional Information per serving
Calories                        474Kcal / 1983kJ
Fat                                48g
Carbohydrates              5.8g
Protein                          5.6g

Allergens
Celery
Milk




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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.






Disclosure: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning - at no additional cost to you - I will earn a commission if you click through and make a purchase.



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7 Comments

  1. I made this tonight. Added half a sliced parsnip since I’ve never used celeriac before and I wasn’t exactly sure how it would taste. I also halved the cream and added chicken bone broth to the mix. It is delicious!

  2. Are you sure the carbs are correct on this, my app (carb manager)says just one cup of celeriac is 9g or net carbs?

    1. Hi Susie,

      Thank you for your message. I use NUTRITICS to calculate macros, and I do so manually and with precision. Its a superior software (that I have invested in) which is approved by the relevant Trading Standards organizations and is EU and FDA-compliant. For accuracy, my recipes do not use – or get calculated in – using “cups”. Cups are grossly inaccurate – I go by weight. In this case, 700g of trimmed celeriac was used to serve 4 people, so yes I am 100% confident that my macros are accurate. I hope this helps? :)

      Kind regards,

      Monya

    1. It really helps. I am new to keto and have this cooking at the moment. It looks and smells amazing, I will now fully enjoy it. Many thanks

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