VEGETABLE AU GRATIN CASSEROLE
This Vegetable Au Gratin is a gorgeous-looking
casserole that you can serve to your family, take along to parties, etc. It’s really good! I received the beautiful dish from a friend, Sylvie Raymond. Sylvie worked in Dubai for many years and she and her husband bought a stunning home with a gorgeous view, huge grounds and pool here on the mountain. They are hoping to sell it as they are trying to settle in Vancouver, Canada. Sylvie loves Canada and specifically Vancouver. Her family are from Quebec. She is French but studied English at university and got her doctorate and teaches English at universities. The chayote squash resembles potato in this vegetable dish - you can barely tell the difference. I realize chayotes are expensive in America, but here they are super-inexpensive, just like mangoes. Some people grow them in California, this much I know from my friend, Barbo Goldstein, who has been a low-carber for a long time. She has a forum over here at this link.
1 medium
cauliflower head
3 small carrots
2 chayotes
Topping:
1/2 cup shredded Monterey Jack (125 mL)
cheese
2 tbsp
butter, melted (30 mL)
In large pot, place cauliflower chunks and sliced
carrots. Add hot water to cover. Cook until tender. In separate pot, cook sliced chayotes in
boiling water, about 14 minutes. Drain
vegetables. Place vegetables in pretty
oval 2-qt (2 L) capacity casserole dish or in 9 x 13-inch (2 L) casserole
dish. Place vegetables in 350°F (180°C) oven until piping hot.
Prepare Cheese Sauce, page___ (double the recipe). Pour hot sauce immediately over hot
vegetables and serve.
Topping: In small bowl,
combine Monterey Jack cheese, Gluten-Free Bake Mix and melted butter.
Helpful Hints: It’s best to prepare
the vegetable dish as described because reheating the vegetable dish makes the
sauce thinner. It is still good that way
though, but better when the sauce is thicker.
Yield: 10 servings
1
serving
290.0
calories
10.2
g protein
24.6
g fat
6.1
g net carbs
