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This creamy, delicious, low carb side dish is not only perfect for the holidays, but easy enough to make on a busy weeknight!
Helllllllllooooo!
How are you all? I have missed you so much and I have really missed cooking and sharing recipes with you!
We moved back in July and we are still living out of boxes. We were supposed to have started our renovations but still haven’t just yet.
Besides the fact that I am terribly indecisive, we’ve hit a few road blocks. I am hoping they start soon and I can start to feel settled!
The food blogging community is a unique one. You end up “meeting” really great friends online. Friends that totally get you and your job. Sometimes you are lucky enough to meet them in person and you just click.
Carolyn Ketchum from All Day I Dream About Food, is one of those people. We were always close online and when we finally met in person it was like we were long lost old friends.
Carolyn creates the most amazing, low carb recipes that you wouldn’t even believe were low carb! She is the master at taking regular recipes and making them even more delicious, without all the carbs.
I was so excited when Carolyn announced she was writing a cookbook. I knew it would be incredible and since I am starting to follow a low carb diet myself, I couldn’t wait to get my hands on The Everyday Ketogenic Kitchen.
It’s even better than I imagined.
Flipping through the cookbook, I marked more almost 3/4 of the book of recipes that I wanted to make. Since we have the holidays going up, this Creamy Spinach and Mushroom Gratin looked like the perfect recipe to share.
I’ve made this several times and I’ve also prepared it and left it in the refrigerator and cooked it later. That is just what I need when I’m about to host a holiday dinner!
When I make it for the holidays, it’s always the first side dish to go. No one needs to know it’s low carb. Because more importantly, it’s cray delicious.
That’s why I always make sure I take a huge serving. This way, I won’t be too sad if there’s none left for a second serving. And, yes, sadly that has happened to me.
I absolutely love eating low carb. I feel so much better and I hope it’s helping with my intestinal condition. My energy is better than ever and I feel stronger than ever.
The best part is I don’t feel deprived at all. I mean, look at this…
All that cheesy deliciousness! Definitely not deprived AT ALL.
Carolyn is the master at making easy, keto and low carb recipes to taste even better than the original. She is an incredible recipe developer and I always trust her creations.
This gratin and her whole cookbook for that matter does not disappoint. I promise.
I know I shared with all of you that I feel so much better cutting carbs and sugar from my diet. I do this hopes to prevent another intestinal blockage, but the side effects are tremendous.
I have more energy, I sleep better, I am less moody (surprisingly) and I just feel overall SO MUCH BETTER. I know that I will probably never have an processed junk with sugar in it again.
And I really mean that.
Yes, I feel THAT good.
Anyway, Carolyn’s recipes make it incredibly easy to follow this lifestyle. Whoever think I ma eating plates of bacon, cheese and McDonald’s burgers (minus the bun of course), you are very wrong.
I eat eggs, lots of vegetables, chicken, beef, turkey, avocados, berries, cheese, yogurts (full fat of course) nuts and nut butters, seeds….does that sound like I am deprived? Not. A. Chance.
Creamy Spinach and Mushroom Gratin
This delicious, low carb side dish is right out of The Ketongenic Kitchen Cookbook.
Ingredients
- 6 tablespoons butter
- 2 cloves garlic minced
- 10 ounces button mushrooms sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 24 ounces fresh baby spinach
- 1 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 1/2 cup Parmesan cheese grated
- 3/4 cup Gruyere cheese shredded
Instructions
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Preheat oven to 425 degrees F.
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Melt 4 tablespoons of butter in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the mushrooms and sprinkle with salt and pepper. Saute' until the mushrooms are golden brown, about 5 to 7 minutes.
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Add the spinach ad continue to cook until the spinach has wilted. Transfer the mixture a 1 1/2 quart oval baking dish.
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In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the cream and nutmeg and cook until bubbles appear around the edges. Stir in the Parmesan and continue to cook until the mixture has thickened, 3 to 4 minutes.
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Pour the cream mixture over the spinach and mushrooms. Sprinkle with Gruyere cheese. Bake for 18-22 minutes until the cheese is bubbly and lightly browned.
Recipe Notes
Carbs: 6 grams
Fiber: 2.2 grams
Net carbs: 3.8
I know I will be making this for the holidays and many other times too. I have made so many other recipes from Carolyn’s cookbook and they are all FANTASTIC. Go grab your copy here!
Here are some other easy, delicious side dishes that you might enjoy too:
Balsamic Glazed Green Beans with Almonds and Cranberries
Cheesy Zucchini Casserole from All Day I Dream About Food
Easy Broccoli with Feta from Foodie Crush
Grilled Vegetable Salad from A Farm Girl Dabbles
Sweet Potato Brussels Sprouts Quinoa Bowl
Roasted Garlic Parmesan Cauliflower from Crunchy Creamy Sweet
Mashed Cauliflower from Skinnystaste
Mediterranean Low Carb Broccoli Salad from Food Faith Fitness
I hope you enjoy Carolyn’s cookbook as much as I do. Thanks for stopping by and please let me know if you made this gratin or any of the recipes listed above. I love to hear from you!
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Thank you, my sweet friend. Sharing for sure. I’ve already pinned it!
My husband and I were fighting over it last night Carolyn! Thank goodness it’s easy enough to make more!! xo
How can this be made into a meal? Add chicken? Any other ideas??
I think that is a GREAT idea!! You can dd chicken or even leftover turkey, Dawn!
YAY!! SHE’S BACK!! This looks so delicious I CANNOT WAIT TO TRY THIS. THANKS FOR POSTING
Hi Joy! Thanks for stopping by!!
Can you use frozen spinach we well?
Yes, just make sure you drain the water completely by squeezing it throughly.