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Keto Creamy Kabocha and Cauliflower Gratin

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8 servings
Calories: 380
Ingredients Method 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
 

  1. Preheat oven to 375°F. Combine squash and cauliflower in a 9x13 casserole dish.
  2. 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.
  3. 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.
  4. Bake 45 minutes until bubbly, golden, and vegetables are fork tender.

Notes

Frozen pre-cut kabocha from Whole Foods works great here and saves peeling time. Nutrition is estimated per serving.