French · Dinner
Baked Potato Cream Bake (Keto)
Sliced cauliflower is layered with cream, garlic and Gruyere then baked until the top browns and the centre turns tender, echoing French gratin dauphinois without potato starch. Nutmeg and thyme season the cream, and a final Parmesan crust gives a crisp, savoury finish alongside soft vegetable layers.
$4
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
416Calories
14.4gProtein
35.2gFat
11.5gCarbs
5.1gSugar
4.2gFiber
877mgSodium
137mgChol
22gSat Fat
520mgPotassium
410mgCalcium
1.1mgIron
0.5mcgVitamin B12
58mgVitamin C
vegetarian
low-carb
gluten-free
low-calorie
keto
Instructions
1
Prep
Preheat oven to 375°F (190°C). Thinly slice cauliflower into 1/8-inch rounds and mince garlic. Grate Gruyere and Parmesan, then chop thyme.
2
Build
Layer cauliflower slices in a buttered baking dish, scattering minced garlic, nutmeg, salt and pepper between layers.
3
Bake
Warm heavy cream over medium-low heat until small bubbles form at the edge, then pour evenly over cauliflower. Dot with butter and half the Gruyere, then bake at 375°F (190°C) for 30 minutes until fork-tender.
4
Glaze
Scatter remaining Gruyere and Parmesan over top and bake 10 minutes until deep golden brown.
5
Rest
Let stand at room temperature for 10 minutes so cream sets.
6
Plate
Cut into a wedge, transfer to a plate, spoon thickened cream over top and finish with thyme.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g cauliflower
- 2/3 cup160ml heavy cream
- 4 cloves4 cloves garlic
- 3 oz86g Gruyere
- 0.6 oz18g Parmesan
- 2 tbsp2 tbsp butter
- 1/4 tsp1/4 tsp ground nutmeg
- 2 tsp2 tsp fresh thyme
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
