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-   -   Char's Butternut Squash/Sweet Potato Gratin (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/707311-chars-butternut-squash-sweet-potato-gratin.html)

Charski 01-24-2011 09:43 AM

Char's Butternut Squash/Sweet Potato Gratin
Butternut Squash and Sweet Potato Gratin

1 1/2 cups heavy cream
2 cloves of garlic, minced
1 pound peeled butternut squash, the neck part, halved lengthwise*
1 pound peeled and trimmed sweet potatoes**
1 1/2 teaspoons fresh thyme leaves (chop if large)
1 1/2 teaspoons sea salt
1/4 cup cooked crumbled bacon (I use the package from Costco, real bacon bits), optional but really good!
3/4 teaspoon fresh ground black pepper
2 cups shredded Swiss and Gruyere (I used Trader Joe's shredded blend of these two)

Preheat oven to 400 degrees. In a 2 cup pyrex measuring cup, microwave cream and garlic just to a simmer. Set aside. Grease or spray a 9 x 13" baking dish.

Thinly slice the squash and sweet potatoes (no more than 1/8 inch thick) and keep them separate from one another. I used the thin slicing blade on my Cuisinart food processor; use a mandoline or whatever you have, but make sure the slices are uniform so they cook evenly.

Measure out chopped thyme, salt, pepper, and shredded cheese and have them handy.

In the greased casserole dish, spread half of the sliced butternut squash out in a single overlapping layer. Sprinkle the squash with 1/3 of the salt, pepper, and thyme and then about 1/2 cup of the grated cheese, and a tablespoon or so of bacon bits, if desired.

Using half of the sliced sweet potatoes, build a new overlapping layer. Again sprinkle with 1/3 of the seasonings and 1/2 cup of shredded cheese and bacon bits. Using the remaining squash, make another layer and sprinkle the last third of the seasonings and another 1/2 cup of cheese (you should have about 1/2 cup cheese remaining). Use the last of the sweet potatoes to make one final layer on top. Stir the garlic cream mixture then pour it evenly over the top of the gratin, being sure to cover the top layer of sweet potatoes. Shake the dish gently to distribute the cream. If it's not enough cream to JUST be visible, add a little more straight from the carton. Sprinkle the remaining cheese over the top.

Cover the dish with foil and bake in the middle of a 400 degree oven for 30 minutes. Remove the foil and bake, uncovered, for an additional 20 minutes or until the top is nicely browned and the vegetables are tender when pierced with a sharp knife. Remove from oven and let cool for 15 to 20 minutes before serving.

Yield: 12 servings

Recipe Notes: *I used the neck of a medium butternut squash and halved it lengthwise. Butternut squash can easily be peeled with a vegetable peeler. Measure out one pound of squash after it is peeled and the stem has been removed. Save the remaining squash for another use.

**Select potatoes that are fairly uniform in size so you'll get even slices. Peel the potatoes and remove the ends. You should have about one pound of prepared sweet potato slices.

This is NOT, of course, for induction - but it's a wonderful splurge and is delicious with roasted chicken, ham, prime rib....

I think I'm also gonna try it substituting turnips for the sweet potatoes, to cut down on the carbs, but leave the butternut squash for color and flavor. Or the other direction - keep the sweet potatoes and sub out the butternut squash!

Sorry, I don't have the carb counts. If some kind soul wants to figure that out using ****** or MasterCook or something, I'd be eternally grateful! :notwrthy:

Jennifer Eloff 01-24-2011 07:15 PM

Char, we are so on the same wavelength this week. I bought a squash on Sunday and said to myself, "I wonder what this would be like mixed with yams." :laugh: Yams are a bit different to sweet potatoes, right? Which one did you use?

I'm very tired, so off to bed. If no one has done the nutritional analysis for you by the time I get up, I'll figure it out for you. :hugs: Jen

Charski 01-24-2011 07:33 PM

Jen, you're such a sweetie! :hugs:

We don't get true yams here, not easily anyway. The stuff they CALL yams in the grocery store really is a sweet potato. There are a lot of DIFFERENT ones though. I used regular good ol- red-skinned, orange-fleshed sweet potatoes.

I'm glad SOMEBODY finally responded to this delicious recipe - 52 posts and NOBODY said nuthin', hurt my widdle bitty feelings! :laugh: :hyst:

mojave 01-24-2011 08:12 PM

This sounds fabulous. Thanks, Char.

dogsrus 01-25-2011 05:40 AM

Gonna try this soon. Will let you know how it turns out.

Jennifer Eloff 01-25-2011 11:35 AM

Char, I guess because of the sweet potatoes, this is a little carby for some folks, but it's super for those in pre-maintenance or maintenance, such as ourselves. On the bright side, the calories are very low per serving.

12 servings, 1 serving:

235.3 calories
8.4 g protein
15.4 g fat
14.8 g carbs

Charski 01-25-2011 01:20 PM

Thanks for doing that, Jen! :hugs: :love:

Jennifer Eloff 01-25-2011 05:28 PM

You're welcome, Char. I'll be making this tomorrow with our barbecue! :)

Charski 01-25-2011 05:37 PM

I will eagerly await your review, Jen! :hugs:

rosethorns 01-25-2011 05:52 PM

Charski please don't have hurt feelins. We love you. You are a wonderful chef. This sounds really wonderful to me also. I'm on maintenence too.

Charski 01-25-2011 08:17 PM

LOL! Don't worry, Esther. I don't get my feelings hurt that easily, especially not on these boards - or I'd have run away crying years ago! :laugh:

:hugs: to you - you're so sweet!

Jennifer Eloff 01-27-2011 04:01 PM


Char, I made this dish for our barbecue and it was absolutely delicious!! I made a couple of changes. I precooked the squash (no way I could peel that thing!) and sweet potatoes (yams, in my case) by boiling, sliced and layered as per instructions. I used 1 tsp cornstarch whisked into the cream and garlic mixture (I used crushed garlic from a jar that I buy at PriceSmart (CostCo)). I had to use Mozzarella as I had run out of Swiss cheese. I used sliced sausage (brats and a mix) instead of the bacon. Wow, this was so good! It will last days. This is a huge side dish and great for pleasing a crowd, I'm sure.

Oh, since I precooked the veggies, I set the temperature on the oven to 375 deg. F. and baked until bubbly - about 20 minutes or so.

Thank you, Char. :shake: :)

P.S. The spots on the cheese - that's me trying to make it look browned with paprika. I don't have a working grill in my oven anymore and to call the people to fix it (understand I have to speak in Spanish) is such a pain, as it will be manana and then manana again and so on for three weeks until I want to tear my hair out! So, I live without it!!

Jennifer Eloff 01-29-2011 09:31 AM

Bumpity Bump Bump!! :)

Charski 12-16-2011 10:30 AM

Bumping this back to the top because it's soooo good - I now get family requests to bring this dish (along with bacon-wrapped poppers, but that's another thread!) when we're having a roast or turkey or whatever.

Since Christmas Day is Prime Rib day at Dad's, he's already requested I make this.

Charski 11-09-2013 12:55 PM

Bumping this up - tis the season!

I made this yesterday and will take it to Dad's tonight - he's making pork loin roast and this goes really well with that.

buttoni 11-09-2013 01:45 PM

This sounds most unusual and very good, Char! I'll have to try it one of these days. I don's do sweet potatoes much anymore. Can't afford the carbs until I get to goal. Maybe during the holidays I'll try it. Sounds like quite a treat!

Charski 11-09-2013 03:37 PM

That's why I like that it's half butternut squash, Peggy. AND it's very rich, so a little goes a long way.

I don't see why you couldn't make it ALL butternut squash too, or butternut squash and turnip maybe? As long as everything is sliced really thinly, it should all cook up great!

buttoni 11-09-2013 08:26 PM

I may just do it with all squash for my family, but I may only taste. I'm really trying to restart Induction and keep net carbs as 20. Man, I forgot how hard that is to do, it's been so long ago.

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