Low-Carb Cheesy Root Vegetable Gratin

Step 1

Recipe Steps

steps 5

1 h

Step 1

Preheat your oven to 400F/200C and grease a baking dish with butter. Thinly slice the vegetables using a mandolin. Transfer each vegetable to a sperate bowl.

Step 2

Pour ¼ cup of heavy cream over each beetroot and radish. Add 2 tbsp of cream over each pumpkin and zucchini. Season all the bowls with salt, pepper, and chopped parsley. Mix to coat the vegetables.

Step 3

Mince the garlic clove and mix it with the remaining ¼ cup of heavy cream then pour into the bottom of the baking dish. Grab a stack of pumpkin and line them tilted at the top of the baking dish. Follow with a row of radish, beetroot, and zucchini. Repeat until you have 5-8 rows.

Step 4

Top the vegetables with black pepper and parmesan cheese. Cover with foil and bake for 20 minutes. Uncover the gratin and top with shredded gruyere.

Step 5

Bake for another 15-20 minutes, uncovered, until vegetables are tender and the cheese has melted and the top is golden. Garnish with chopped fresh parsley. Serve immediately.

Step 2

Recipe Steps

steps 5

1 h

Step 1

Preheat your oven to 400F/200C and grease a baking dish with butter. Thinly slice the vegetables using a mandolin. Transfer each vegetable to a sperate bowl.

Step 2

Pour ¼ cup of heavy cream over each beetroot and radish. Add 2 tbsp of cream over each pumpkin and zucchini. Season all the bowls with salt, pepper, and chopped parsley. Mix to coat the vegetables.

Step 3

Mince the garlic clove and mix it with the remaining ¼ cup of heavy cream then pour into the bottom of the baking dish. Grab a stack of pumpkin and line them tilted at the top of the baking dish. Follow with a row of radish, beetroot, and zucchini. Repeat until you have 5-8 rows.

Step 4

Top the vegetables with black pepper and parmesan cheese. Cover with foil and bake for 20 minutes. Uncover the gratin and top with shredded gruyere.

Step 5

Bake for another 15-20 minutes, uncovered, until vegetables are tender and the cheese has melted and the top is golden. Garnish with chopped fresh parsley. Serve immediately.

Step 3

Recipe Steps

steps 5

1 h

Step 4

Recipe Steps

Step 5

Recipe Steps

Step 6

steps 5

1 h

Step 7

Step 1

Preheat your oven to 400F/200C and grease a baking dish with butter. Thinly slice the vegetables using a mandolin. Transfer each vegetable to a sperate bowl.

Step 8

Step 1

Preheat your oven to 400F/200C and grease a baking dish with butter. Thinly slice the vegetables using a mandolin. Transfer each vegetable to a sperate bowl.

Step 9

Preheat your oven to 400F/200C and grease a baking dish with butter. Thinly slice the vegetables using a mandolin. Transfer each vegetable to a sperate bowl.

Step 10

Preheat your oven to 400F/200C and grease a baking dish with butter. Thinly slice the vegetables using a mandolin. Transfer each vegetable to a sperate bowl.

Step 11

Step 2

Pour ¼ cup of heavy cream over each beetroot and radish. Add 2 tbsp of cream over each pumpkin and zucchini. Season all the bowls with salt, pepper, and chopped parsley. Mix to coat the vegetables.

Step 12

Step 2

Pour ¼ cup of heavy cream over each beetroot and radish. Add 2 tbsp of cream over each pumpkin and zucchini. Season all the bowls with salt, pepper, and chopped parsley. Mix to coat the vegetables.

Step 13

Pour ¼ cup of heavy cream over each beetroot and radish. Add 2 tbsp of cream over each pumpkin and zucchini. Season all the bowls with salt, pepper, and chopped parsley. Mix to coat the vegetables.

Step 14

Pour ¼ cup of heavy cream over each beetroot and radish. Add 2 tbsp of cream over each pumpkin and zucchini. Season all the bowls with salt, pepper, and chopped parsley. Mix to coat the vegetables.

Step 15

Step 3

Mince the garlic clove and mix it with the remaining ¼ cup of heavy cream then pour into the bottom of the baking dish. Grab a stack of pumpkin and line them tilted at the top of the baking dish. Follow with a row of radish, beetroot, and zucchini. Repeat until you have 5-8 rows.

Step 16

Step 3

Mince the garlic clove and mix it with the remaining ¼ cup of heavy cream then pour into the bottom of the baking dish. Grab a stack of pumpkin and line them tilted at the top of the baking dish. Follow with a row of radish, beetroot, and zucchini. Repeat until you have 5-8 rows.

Step 17

Mince the garlic clove and mix it with the remaining ¼ cup of heavy cream then pour into the bottom of the baking dish. Grab a stack of pumpkin and line them tilted at the top of the baking dish. Follow with a row of radish, beetroot, and zucchini. Repeat until you have 5-8 rows.

Step 18

Mince the garlic clove and mix it with the remaining ¼ cup of heavy cream then pour into the bottom of the baking dish. Grab a stack of pumpkin and line them tilted at the top of the baking dish. Follow with a row of radish, beetroot, and zucchini. Repeat until you have 5-8 rows.

Step 19

Step 4

Top the vegetables with black pepper and parmesan cheese. Cover with foil and bake for 20 minutes. Uncover the gratin and top with shredded gruyere.

Step 20

Step 4

Top the vegetables with black pepper and parmesan cheese. Cover with foil and bake for 20 minutes. Uncover the gratin and top with shredded gruyere.

Step 21

Top the vegetables with black pepper and parmesan cheese. Cover with foil and bake for 20 minutes. Uncover the gratin and top with shredded gruyere.

Step 22

Top the vegetables with black pepper and parmesan cheese. Cover with foil and bake for 20 minutes. Uncover the gratin and top with shredded gruyere.

Step 23

Step 5

Bake for another 15-20 minutes, uncovered, until vegetables are tender and the cheese has melted and the top is golden. Garnish with chopped fresh parsley. Serve immediately.

Step 24

Step 5

Bake for another 15-20 minutes, uncovered, until vegetables are tender and the cheese has melted and the top is golden. Garnish with chopped fresh parsley. Serve immediately.

Step 25

Bake for another 15-20 minutes, uncovered, until vegetables are tender and the cheese has melted and the top is golden. Garnish with chopped fresh parsley. Serve immediately.

Step 26

Bake for another 15-20 minutes, uncovered, until vegetables are tender and the cheese has melted and the top is golden. Garnish with chopped fresh parsley. Serve immediately.