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Leek and Celeriac Gratin for the 5-2 Diet

Leek and Celeriac Gratin for 5-2 diet - low-calorie and full-calorie options

Leek and Celeriac Gratin - An adaptable gratin of leek and celeriac that can be used as part of the 5:2 fast diet or can be enjoyed on non-fast days by adding extra cream and cheese

Course Main Dish, Side Dish
Cuisine British
Keyword celeriac, cheese, cream, gratin, leeks
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 2
Calories 272 kcal
Author Fiona Maclean


  • 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


  1. Spray an ovenproof skillet with 1cal or (for the full-calorie version) melt 25 g of butter.

  2. Gently sweat the leeks and garlic for about 10 minutes till soft.

    Leek mixtures for Leek and celeriac gratin
  3. Pour over the milk and bring to the boil. Season well with salt and pepper and put to one side.

  4. Put a spoonful of the leek and milk mixture onto the bottom of the skillet and spread around.

  5. 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.

    Leek and celeriac gratin - celeriac slices
  6. If you are using cheddar cheese, top each celeriac layer with some of the cheese. Reserve 25g of cheddar

    Leek and Celeriac Gratin
  7. Pour over any remaining milk mixture, together with the cream if you are using it.

  8. 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

    Leek and Celeriac Gratin ready for cooking