Potato Gratin or Cauliflower Gratin

Serves 2-4

Ingredients

  • 1 medium onion, sliced ¼-in thick
  • 2 tbsp butter
  • Salt and pepper to taste
  • 1 clove garlic, grated or minced
  • Pinch of nutmeg
  • 3 small red or Yukon Gold potatoes (3/4 lb total) OR 1 large head cauliflower
  • 2/3 cup milk or chicken stock (or half of each)
  • 2 tbsp sour cream
  • 1 tsp fresh (or 1/2 tsp dry) dill
  • 1 tbsp fresh parsley
  • 2 tbsp Parmesan cheese
  • Panko bread crumbs (optional)

Preparation

  1. Preheat oven to 350 F.
  2. Sautee onions in butter until golden brown. (Halfway through, add salt and pepper.)
  3. Turn off heat and add garlic and nutmeg. Stir until evenly incorporated into the onions. Remove from heat and let cool just slightly.
  4. Slice potatoes very thinly (about 1/8-inch slices) OR cut cauliflower florets in half so you have one flat side and one rounded side.
  5. Spray a baking dish with cooking spray. Layer the bottom of the dish with one layer of potato slices OR cauliflower florets (rounded side up). Evenly spread half of the onion mixture over top. Add a second layer of potato OR cauliflower (flat side down) and the rest of the onion mixture. Top with remaining potato OR cauliflower (rounded side down).
  6. Combine milk, chicken stock, sour cream, dill and parsley. Add to the baking dish until about ¼ inch below the top layer of potato OR cauliflower.
  7. Sprinkle with Parmesan cheese (and PANKO, if desired) and dot with butter. Bake for about an hour (potato) or 40-45 minutes (cauliflower), until top is browned and liquid is bubbly.

Nutrition Information per Serving

Potato Gratin (2 servings)

  • 15 g Net carbohydrate

Cauliflower Gratin (4 servings)

  • 10 g Net carbohydrate

Source: Ward Alper, the Decadent Diabetic

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.

Vegetable

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