This creamy, delicious, low carb side dish is not only perfect for the holidays, but easy enough to make on a busy weeknight!
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!
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.
Creamy Spinach and Mushroom Gratin
This delicious, low carb side dish is right out of The Ketongenic Kitchen Cookbook.
- 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
Preheat oven to 425 degrees F.
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.
Add the spinach ad continue to cook until the spinach has wilted. Transfer the mixture a 1 1/2 quart oval baking dish.
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.
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.
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!