Keto Creamy Kabocha and Cauliflower Gratin

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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Kabocha squash and cauliflower florets baked in a rich Gruyere cream sauce with a crispy pork panko and parmesan crust. A stunning keto alternative to potato gratin.

Keto Creamy Kabocha and Cauliflower Gratin

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Prep Time 15

Cook Time 45

Servings: 8 servings

Calories: 380

Ingredients Method Nutrition Notes

Ingredients

680 g kabocha squash, peeled and cubed about 4 cups, 1.5 lbs
1 head cauliflower, broken into even florets
840 ml heavy cream 3.5 cups
1 tbsp Better Than Bouillon chicken base
113 g Gruyere cheese, shredded 1 cup, 4 oz
0.25 tsp black pepper
0.25 tsp nutmeg

Topping

57 g pork panko 1/2 cup
2 tbsp butter
25 g parmesan cheese, grated 1/4 cup
0.25 tsp garlic powder

Method

Preheat oven to 375°F. Combine squash and cauliflower in a 9×13 casserole dish.
Combine cream and Better Than Bouillon in a medium saucepan. Bring to a boil and simmer briefly to thicken. Remove from heat, add Gruyere, pepper, and nutmeg. Stir until cheese melts. Pour over vegetables.
Combine pork panko, parmesan, butter, and garlic powder in a small bowl. Microwave 30 to 60 seconds to melt butter. Stir and sprinkle evenly over casserole.
Bake 45 minutes until bubbly, golden, and vegetables are fork tender.