Keto Creamed Spinach Gratin
2.7g
Net Carbs
9.8g
Protein
13.5g
Fat
2.2g
Fiber
170
Calories
Cooking tip: This is a relatively easy, keto friendly recipe for gratin that does not rely on a roux to thicken the cheese sauce. Instead we use cream cheese, and the thickeners already in the cream cheese, to build an easy cheese sauce for the mouthfeel of creamed spinach without the carbs from flour. Before you add the wilted spinach to the cheese sauce, make sure you have gotten out as much water as possible so that the sauce is not watered down in the final dish.
Ingredients:
- 1/2 teaspoon black pepper, ground USDA
- 2 teaspoons dijon mustard Woodstock
- 1/2 cup fresh scallions, tops & bulb, chopped USDA
- 908 gram(s) fresh baby spinach
- 1/4 cup heavy whipping cream USDA
- 1 cup almond milk, unsweetened FNDDS
- 1 teaspoon fresh garlic FNDDS
- 3 tablespoons cream cheese USDA
- 1 tablespoon butter, unsalted USDA
- 4 ounces gruyere cheese FNDDS
- 2 tablespoons almond flour, super finely ground, gluten free King Arthur Flour
- 1 ounce parmesan cheese, shredded Woodstock
Directions:
- Heat oven to 400°F. Grease a 2-quart baking dish with 1 teaspoon butter.
- In a large stock pot, bring 1 ½ cups water and 1 teaspoon salt to a simmer. Reduce heat to medium-low and add spinach, waiting until some of the spinach has wilted, then adding more until all spinach is wilted, about 10 minutes. Pour into a colander to strain and set aside.
- In the large stock pot, warm remaining 1 tablespoon butter over medium heat. Add scallion and sauté until softened, about 3 minutes. Add garlic and continue to sauté until fragrant, about 30 seconds. Add cream cheese, Dijon mustard, pepper, and remaining ½ teaspoon salt stirring until cream cheese is mostly melted. Whisk in cream and almond milk and continue over medium heat until simmering and beginning to thicken, another 3-5 minutes. Remove from heat and stir in 3-ounces shredded gruyere (about ¾ cup) until melted.
- Use the back of a wooden spoon to press as much water out of the spinach as you can. Roughly chop and add to the pot with the sauce, folding until spinach is evenly coated. Pour into the prepared baking dish.
- Top creamed spinach with remaining grated gruyere cheese, sprinkle dish evenly with almond flour, then layer evenly with grated parmesan cheese. Bake for 20-25 minutes until top is golden and spinach is bubbling around the edges. Finish with 2-3 minutes under the broiler to get a nice, browned parmesan top. Serve while hot.
