Today I made a version of what I call “false potato gratin”…
I call it “false” because there are…surprise…no potatoes in it (but you can hardly tell)!
(I know what you think right now…usually I’m also really sceptic about all the low-carb “I-promise-it-tastes-just-like-(whatever high-carb stuff it tries to mimic)” recipes out there, because 99 times out of 100 I find that being a complete lie (…or maybe it’s just wishful thinking, I don’t know). However, I really do find this gratin such a great substitute for “real” potato gratin I can confidently and honestly say I’m sure you won’t get disappointed! …I promise. ;))
Usually I just make it as a simple “potato” gratin with no extra’s added, and serve it as a side dish to any kind of meat along with a fresh salad. Today though, I added smoked ham and Brie cheese to make it more of a complete main dish.
(More thoughts on how to make different variations of it are to be found after the recipe…)
Anyway, here’s how I did today:
1 White Radish (“Daikon”), peeled and thinly sliced.
2 Onions, split in half and sliced.
4 cloves of Garlic, minced.
1 1/2 cup (3 1/2 dl) high fat Cream.
A nice chunk of Butter (maybe 2 oz (60 g)).
4 cups (9 dl) of grated, flavorful, Cheese of preference.
10-15 slices of Brie Cheese.
1 lb (500 g) of Smoked Ham, cut in strips.
1 tbsp Dried Thyme.
Salt and Pepper to taste.
A little bit of chopped Parsley.
Pre-heat oven to about 400F (200C).
Throw all ingredients, except for the grated cheese, Brie and ham, in a large pot and boil over mid-low heat (careful, cream tends to rise really high and “boil over” if the heat is too high…)
Boil until the white radish slices are kind of soft (will not get as soft as potatoes but they should not be hard/firm at least).
Meanwhile give the ham some color in a frying pan.
Remove the pot from the heat and add the fried ham and stir in about half of the grated cheese (this is only to thicken it a bit since there is no starch doing that for you as with potatoes).
When the cheese is melted and it’s nice and creamy, pour it over in an oven safe glass/ceramic gratin tray.
Cover it with the rest of the grated cheese, top it with the Brie slices and sprinkle the chopped parsley over it, then throw it in the oven until the cheese has got a nice brown color.
…if you want to make this as a classic potato gratin replacement, just do as above but skip the ham and Brie.
Some variations I like to make is to add one thing or more of the following:
• Roasted Pine Nuts (added when stirring in the cheese).
• Sliced Pears (makes it less heavy and adds some freshness).
• Cherry Tomatoes.
• Chicken instead of the ham would probably be great!
…yeah, the list can go on forever..you could probably just add whatever you feel like and/or have at home.
Enjoy, and feel free to comment!
Oh, almost forgot:
Paleo? -Nopes, too much dairy.
LCHF? -Without a doubt.