This Creamy Spinach and Mushroom Gratin is a delicious, low carb side dish. It's not only perfect for the holidays, but easy enough to make on a busy weeknight and can be ready in 30 minutes!
Carolyn Ketchum from All Day I Dream About Food, is one of my favorite 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 ¾ 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.
Why You Should Make This Spinach and Mushroom Gratin
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.
Simply cutting carbs and sugar from my diet has made me feel so much better. A much as I hope that this eating this way will prevent another intestinal blockage, the other benefits are tremendous.
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.
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!
Recipe FAQ's and Expert Tips
On Thanksgiving obviously I eat this with turkey and it goes perfectly together. I have made this and added shredded rotisserie chicken and even had a burger along side of it. This gratin is so versatile, it really goes with just about everything!
Yes, when I make this for holidays I always prep it the day before to make life easier. Add everything to the baking dish, cover and refrigerate until ready to serve! So easy.
Yes! I just made it recently with a cheddar and Colby Jack blend and it was phenomenal. The possibilities are endless so get creative!
Balsamic Glazed Green Beans with Almonds and Cranberries from Lauren Kelly Nutrition
Cheesy Zucchini Casserole from All Day I Dream About Food
Balsamic Roasted Vegetables from Lauren Kelly Nutrition
Easy Broccoli with Feta from Foodie Crush
Creamy Spinach and Mushroom Gratin
- 6 tablespoons butter
- 2 cloves garlic minced
- 10 ounces button mushrooms sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 24 ounces fresh baby spinach
- 1 cup heavy cream
- ¼ teaspoon ground nutmeg
- ½ cup Parmesan cheese grated
- ¾ 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 ½ 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.