Last Updated on January 7, 2026
Low-Calorie Leek and Celeriac Gratin and a full-fat option.
Supper last night was not quite what I intended! I started with great plans to make a low-calorie leek and celeriac gratin and serve half of it with a salad and a quinoa burger. But then my day seemed to vanish! In the end, as is often the case toward the end of a fast diet day before supper, I was very hungry, and since I’d already started preparing the gratin, I gave up, made just the leek and celeriac gratin, and then ate the lot.
Very nice it was too. But, in all honesty, if I were going to make it as a main dish deliberately (or as a side on a non-fast day) and wanted something a little richer, there are better ways to go about it. I think a little ham would have really improved the mixture and still provided a good low-calorie meal (one slice of Parma ham, cut into tiny bits and scattered through the dish, would add about 30 calories). Of course, the end result (so long as you don’t add ham) is something very suitable as a vegetarian supper. You can also make a richer dish by using extra cheese and replacing the creme fraiche with cream.
So, leek and celeriac gratin is a good low-calorie or diet supper if you eat half this portion. I had the lot, which was just under 300 calories for a very generous portion. And, if you want to make a non-diet version (as detailed in the recipe), you’ll be adding about 200 calories per portion in the form of extra cheese and cream. It’s also a pretty good side dish – the quantities here will serve 3-4 people
Leek and Celeriac Gratin for 5-2 diet – low-calorie and full-calorie options
Ingredients
- 400 g celeriac root Peeled, quartered and finely sliced
- 2 Medium leek cleaned and sliced finely into rounds
- 2 cloves garlic
- 300 ml semi skimmed milk
- 50 ml low fat creme fraiche Or single cream
- 20 g parmesan cheese
- 2-3 shots 1-cal oil or 25g butter
- 75 g cheddar cheese for the full-calorie version
Instructions
- Spray an ovenproof skillet with 1cal or (for the full-calorie version) melt 25 g of butter.
- Gently sweat the leeks and garlic for about 10 minutes till soft.
- Pour over the milk and bring to the boil. Season well with salt and pepper and put to one side.
- Put a spoonful of the leek and milk mixture onto the bottom of the skillet and spread around.
- Top with a layer of celeriac on the bottom of the casserole, then leeks, then celeriac until everything is used. Season each layer with a little salt and pepper.
- If you are using cheddar cheese, top each celeriac layer with some of the cheese. Reserve 25g of cheddar
- Pour over any remaining milk mixture, together with the cream if you are using it.
- Top everything with the finely grated parmesan and the optional cheddar. Put in the oven at 170c for 60 minutes until the celeriac slices are tender and the top is golden
Nutrition
Next time I make this as a main course, I will be adding ham and caraway seeds. And, as a side dish, it works particularly well with game dishes like this pot roast partridge (and can be cooked in the oven alongside it) or these turkey breast paupiettes. You can make the whole dish up in advance and keep it in the fridge overnight. Leek and celeriac gratin also reheats well in the oven for 10 minutes, or it can be portioned and microwaved for a minute. Regardless of whether you make the low-calorie or full-calorie version of this leek and celeriac gratin, it’s lower in calories than the classic potato version!
Last night it was a great vegetarian fast day meal, and next time I’ll be making the quinoa burger too. Meanwhile, in terms of weight loss, I am still gradually losing weight, despite the restaurant reviews and baking efforts!
Thinking of making this yourself? Why not pin it for later…
Beef Burger FAQ
What makes this burger “juicy”?
The recipe mixes about 1 tablespoon of real mayonnaise into the mince, which helps keep the patty tender and juicy.
How many burgers does this recipe make?
The recipe card lists 3 servings, and the mixture is split into three patties.
Do I have to use bacon?
No. Bacon is included in the ingredients, but the notes say the recipe is “infinitely variable,” and the author mentions skipping bacon next time.
Can I prep the patties ahead of time?
Yes. Shape the patties, cover, and rest them in the fridge. The tip in the post suggests making them at least 1 hour before cooking so the mix can settle.
How long do I cook the patties?
Cook the patties for about 4 minutes per side, turning them 90 degrees once on each side while cooking.
What should I cook the burgers on?
The recipe uses a griddle or barbecue, lightly oiled with olive oil.
How do I cook the onions and mushrooms?
Cook the onions in the meat juices (add more oil if needed). When they start to caramelise at the edges, add mushrooms and cook for 2–3 minutes.
Should I toast/griddle the buns?
Yes. Split the brioche buns and griddle for about 1 minute on each side.
How do I assemble the burger?
The recipe suggests: a generous dollop of mayonnaise, the patty, a slice of tomato, salad leaves or watercress, then a teaspoon of the mushroom and red onion mixture (with pickles also listed as an ingredient).
Can I swap the mince or change the seasoning?
Yes. The notes suggest trying lamb or turkey mince and seasoning with chilli or herbs.
How long does the recipe take?
The recipe card lists 15 minutes prep, 10 minutes cook, 25 minutes total (not including optional extra chilling time).
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