In the heart of the Midwest, where the fields stretch wide and the seasons change with a gentle grace, comfort food is a staple that warms both the body and soul.
This low carb cheesy broccoli potato gratin is a delightful twist on a classic dish that has graced many a family table.
Traditionally, a gratin would be laden with potatoes, but here we embrace a lighter approach, incorporating broccoli for a touch of green and a nod to health-conscious times.
This dish is perfect for those who wish to savor the rich, creamy flavors of a gratin without the heaviness of too many carbs.
It’s a dish that speaks of home, of family gatherings, and of the simple joy found in sharing a meal with loved ones.
This gratin pairs beautifully with a crisp green salad, perhaps with a light vinaigrette to balance the richness of the cheese.
For a heartier meal, consider serving it alongside a roasted chicken or a tender pork loin.
A glass of chilled white wine or a refreshing iced tea would complement the flavors wonderfully.
And if you’re feeling indulgent, a slice of warm, crusty bread would be perfect for mopping up any remaining cheese sauce.
Low Carb Cheesy Broccoli Potato Gratin
Ingredients
1 pound broccoli florets
2 medium potatoes, thinly sliced
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
1 tablespoon butter
Directions
Preheat your oven to 375°F (190°C).
Lightly butter a round baking pan.
Blanch the broccoli florets in boiling water for 2-3 minutes, then drain and set aside.
Layer half of the potato slices on the bottom of the prepared pan.
Sprinkle with salt, pepper, and half of the minced garlic.
Add a layer of broccoli florets over the potatoes.
Pour half of the heavy cream over the broccoli and sprinkle with half of the cheddar cheese.
Repeat the layers with the remaining potatoes, garlic, broccoli, cream, and cheddar cheese.
Top with grated Parmesan cheese.
Cover with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
Let the gratin cool for a few minutes before serving.
Variations & Tips
For a bit of spice, add a pinch of red pepper flakes to the cream mixture.
You can also substitute the cheddar cheese with Gruyère for a more nutty flavor.
If you’re looking to add more vegetables, consider including thinly sliced zucchini or cauliflower.
For a touch of smokiness, sprinkle some cooked, crumbled bacon over the top before baking.
