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Sunday, July 7, 2013

VEGETABLE AU GRATIN CASSEROLE

I love my Vegetable Au Gratin dish and make it often enough that I've perfected the recipe.  The topping is now crispy and much nicer and I changed the recipe instructions a bit.


This is how my Vegetable Au Gratin Casserole looked before - the topping looked insipid.



VEGETABLE AU GRATIN CASSEROLE
I took a photo to show you how I've improved on the topping.  You can serve this to your family and take along to parties and so on.  It’s really good!  Instead of carrots, you can add another veggie of your choice.  I'll admit that because we have a small potato occasionally when we're eating out, I will sometimes add one small, cooked and sliced potato or some cooked sweet potato to this dish along with the chayotes and it tastes amazingly authentic.  Obviously this makes the dish a maintenance-style dish for most of us, so keep the veggies more low-carb if you're in a stricter phase of the Atkins diet.  Let me think.  Fresh pumpkin cut in chunks and cooked would be a nice lower-carb alternative to the carrots and would add the orange color.  Mushrooms and leeks are two lovely veggies that would go well in this casserole.


For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!

1 medium cauliflower head
3 small carrots
2 chayotes
Cheese Sauce, page___ (doubled)
Topping:
1/2  cup shredded Monterey Jack (125 mL)
  cheese
1/3  cup Gluten-Free Bake Mix (75 mL)
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 (double the recipe and add 1/2 tsp (2 mL) salt).  Pour hot sauce immediately over hot vegetables.  Sprinkle with a little extra shredded cheese and bake 5 or 10  minutes more.  Remove and sprinkle with crispy topping and serve.

Topping:  In small bowl, combine Monterey Jack cheese, Gluten-Free Bake Mix and melted butter.   Bake in oven until crispy and evenly brown – usually about 25 to 30 minutes.  Check after 25 minutes.

Yield:  10 servings
1 serving
290.0 calories
10.2 g protein
24.6 g fat
6.1 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  

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