Low Carb Faux Twice Baked Potato Casserole
10.2g
Net Carbs
10.2g
Protein
19.5g
Fat
2.9g
Fiber
261
Calories
Cooking tip: To reduce the net carbs, we replace potatoes with a mix of cauliflower, turnip and celery root (also known as celeriac). Leek is added to dial up the savory and the combination of bacon and cheese lends this casserole a delicious twice baked potato flavor.
Ingredients:
- 5 cups (535g) fresh cauliflower florets
- 3 1/2 cups (455g) cubed turnip
- 2 cups (312g) cubed celery root/ celeriac
- 2 teaspoons salt, divided
- 2 1/2 cups (222g) sliced fresh leek
- 6 tablespoons unsalted butter
- 1/2 teaspoon ground black pepper
- 1/2 cup unsweetened almond milk
- 3 ounces room temperature cream cheese
- 6 ounces sharp cheddar cheese, divided
- 6 tablespoons grated parmesan cheese
- 3 ounces cooked bacon, divided
- 2 tablespoons chopped fresh chives
Directions:
- Heat oven to 375°F. Grease a 2 ½ quart casserole dish.
- In a large pot, cover cauliflower, ½-inch cubes of turnip, and ¼-inch cubes of celery root with cold water. Add 1 teaspoon salt and bring to a boil over high heat. Boil for 30 minutes, until everything is fork tender. Drain water.
- Meanwhile, slice white and light green portions of leek into half moons, place in a colander and rinse well.
- In a large non-stick skillet over medium heat, melt butter. Add leek, season with 1 teaspoon salt and ½ teaspoon pepper, and sauté until tender, about 6 minutes. Add almond milk, allow to come to a simmer then reduce heat to maintain a gentle simmer. Simmer until needed, about 35 minutes.
- In a large food processor, add half the cream cheese and process with roughly half of the cauliflower mix and half the leek mix. Process until mostly pureed, with a few chunks of vegetables remaining. Scrape into the large pot. Process remaining cream cheese, cauliflower mix, and leek mix, adding to the pot. Fold in half the shredded cheddar cheese, parmesan cheese, and half the bacon (crumbled). Scrape into the prepared casserole dish, smooth and top with remaining shredded cheddar cheese and bacon crumbles.
- Cover with foil and bake until bubbling along the edges, 30 minutes. Remove foil and bake until bubbling throughout and cheese is browning, another 15 minutes. Remove, garnish with chopped chives and serve warm. One serving is a rounded ½ cup of casserole as described.
