Low Carb Holiday Gratin

Low Carb Holiday Gratin - Rutabagas


Every holiday table deserves a rich and cheesy holiday gratin. Rutabagas are a medium-carb root vegetable, offering more sweetness and structure than turnips and zucchinis but substantially fewer carbs than potatoes, just right. In this recipe, we slice rutabagas thin and mix them thoroughly with a cheesy cream sauce, ensuring that every little surface makes contact with the cream. Add a touch of fresh thyme for a more fragrant holiday treat.


(1 votes, average: 5.00 out of 5)
Low Carb Holiday Gratin


  • 1 large rutabaga (2.5-3 lbs)
  • 1½ cups of heavy cream
  • 1 tablespoon salt
  • fresh ground black pepper
  • 1 clove garlic, zested/minced/pureed
  • 2oz Swiss or gruyere cheese, grated
  • 2oz Parmigiano cheese, grated


  1. Pre-heat oven to 350F.
  2. Peel rutabaga.
  3. Slice rutabaga into large bite-sized pieces, about 1/8 of an inch thick.
  4. In a large bowl, toss rutabaga with all other ingredients. Separate slices of rutabaga that are clinging together so every surface gets coated in cream.
  5. Roast for 45-60 minutes, or until rutabaga is soft throughout.

Yield: 8 servings (as a side dish)

Food energy: 267 kcal

Total fat: 22.6

Carbohydrate: 11.3g

Total dietary fiber: 2.6g

Ross Wollen
Ross Wollen

Ross Wollen is a chef and writer based in Maine's Midcoast region. Before moving East, Ross was a veteran of the Bay Area restaurant and artisanal food scenes; he has also worked as a food safety consultant. As executive chef of Belcampo Meat Co., Ross helped launch the bone broth craze. Since his diagnosis with Type 1 diabetes in 2017, he has focused on exploring the potential of naturally low-carb cooking. Follow Ross on Twitter: @RossWollen

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