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–+ servings

Gratin Dauphinois Keto Chou-fleur

The most beloved potato gratin in France, reborn — thin-sliced cauliflower and celeriac layered with cream infused with garlic and nutmeg.
Print Recipe
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Side Dish
Cuisine: French
Servings: 6 servings
Calories: 320kcal

Ingredients

  • 1 medium head cauliflower thinly sliced
  • 1 small celeriac peeled and thinly sliced
  • 400 ml heavy cream
  • 200 ml crème fraîche
  • 3 garlic cloves minced
  • 1 pinch nutmeg
  • 100 g Gruyère grated
  • 2 tbsp butter (for dish)
  • Thyme
  • Salt, white pepper

Instructions

  • Preheat oven to 180°C. Butter a gratin dish generously.
  • Combine cream, crème fraîche, garlic, nutmeg, and thyme in a saucepan. Season well. Warm gently (do not boil).
  • Pat vegetable slices dry. Layer alternating cauliflower and celeriac in the gratin dish, seasoning each layer lightly.
  • Pour warm cream mixture over the vegetables, pressing down to submerge.
  • Scatter Gruyère over the top.
  • Bake 50–60 minutes until the top is deeply golden, the cream is absorbed, and the vegetables are very tender.
  • Rest 10 minutes before serving. The gratin should be spoonable.

Nutrition

Serving: 1serving | Calories: 320kcal | Protein: 8g | Fat: 28g | Fiber: 3g
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