Potatoes au gratin are a delicious and sophisticated side that can really make a meal special. But what if you’re eating low carb? The recipe below combines low-carb rutabagas with sweet, flavorful butternut squash for a delicious and satisfying replacement for that classic standby.
Butternut squash is a bit higher in carbs than the rutabaga, but it adds a rich depth of flavor to the dish. The subtle sweetness of the squash is perfectly matched by the richness of the cream and cheeses. To make it easier to peel and slice the squash, try heating it in the microwave for a few minutes to soften the peel.
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Cooktop Cove
Low-Carb Rutabaga and Butternut Squash Gratin
8
15 minutes
1 hour and 15 minutes
1 hour and 30 minutes
Cooking spray
3 cups vegetable or chicken broth
1 cup heavy cream
2 tablespoons chopped fresh thyme
1 teaspoon salt
Freshly ground black pepper
2 rutabagas (about 1 pound), peeled and sliced thin
1 small butternut squash (about 1 pound), peeled and sliced thin
1 onion, sliced thin
1 cup shredded Gruyere cheese (or another flavorful melting cheese), divided
1/2 cup grated Parmesan cheese
Preheat the oven to 400ºF. Lightly spray a 9-by-13-inch baking dish with cooking spray.
In a medium bowl, stir together the broth, cream, thyme, salt, and pepper.
Arrange half of the rutabaga, squash, and onion slices overlapping and covering the bottom of the baking dish. Pour half of the broth mixture over, and then sprinkle half of the Gruyere cheese over the top. Layer the remaining rutabaga, onion, and squash in the dish and top with the remaining broth mixture and the remaining Gruyere cheese. Sprinkle the Parmesan cheese over the top.
Cover with foil (spray the foil with cooking spray to prevent sticking) and bake for , for about 1 hour, until the veggies are tender. Remove the foil and bake for about 15 minutes more, until the top is golden brown and crisp.
