Keto Kartoffelgratin
Discover the ultimate comfort food reimagined with a low-carb twist in this Keto Kartoffelgratin. This recipe swaps traditional potatoes for tender, thinly sliced turnips, making it perfect for keto and low-carb diets without sacrificing flavor. Layered with rich, creamy heavy cream infused with garlic, a touch of nutmeg, and topped with gooey Gruyère and Parmesan cheeses, this gratin delivers a luscious, velvety texture with every bite. Perfectly golden and bubbling from the oven, this dish is a flavorful centerpiece for special dinners or a decadent side to complement your meal. Easy to prepare and irresistibly indulgent, this keto-friendly gratin proves that you don’t need potatoes to enjoy this classic comfort food! Keywords: keto potato gratin, low-carb comfort food, creamy turnip gratin.
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Recipe Information
Ingredients
- 800 grams Turnips
- 240 milliliters Heavy cream
- 30 grams Unsalted butter
- 2 large Garlic cloves
- 100 grams Gruyère cheese, grated
- 50 grams Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Nutmeg
Instructions
Preheat your oven to 180°C (350°F).
Peel the turnips and slice them thinly, about 1/8 inch thick. A mandoline slicer is ideal for this task.
In a saucepan over low heat, melt the butter and sauté the minced garlic until fragrant, about 1 minute.
Add the heavy cream, salt, ground black pepper, and nutmeg to the saucepan. Stir well and heat the mixture gently until it is warm. Do not let it boil.
Grease a baking dish with a little butter. Layer half of the sliced turnips in the dish.
Pour half of the cream mixture over the turnip layer, and sprinkle half of the Gruyère cheese on top.
Add the remaining turnips in another layer, pour over the remaining cream mixture, and sprinkle with the rest of the Gruyère cheese.
Top with the grated Parmesan cheese.
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 25-30 minutes, or until the top is golden brown and the turnips are tender when pierced with a fork.
Let the gratin rest for about 5 minutes before serving to allow it to set.
Nutrition Facts
Calories |
1877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.1 g | 198% | |
| Saturated Fat | 92.2 g | 461% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 4546 mg | 198% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 30.3 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1834 mg | 141% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1678 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
