Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 01-24-2011, 08:43 AM   #1
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,526
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
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!
__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters

Last edited by Charski; 01-24-2011 at 08:45 AM..
Charski is offline   Reply With Quote

Sponsored Links
Old 01-24-2011, 06:15 PM   #2
Very Gabby LCF Member!!!
 
Jennifer Eloff's Avatar
 
Join Date: Feb 2009
Location: Tropics
Posts: 3,127
Gallery: Jennifer Eloff
WOE: Atkins/Moderate Carbs
Start Date: 1999
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." 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. Jen
Jennifer Eloff is offline   Reply With Quote
Old 01-24-2011, 06:33 PM   #3
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,526
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Jen, you're such a sweetie!

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!
Charski is offline   Reply With Quote
Old 01-24-2011, 07:12 PM   #4
Senior LCF Member
 
Join Date: Sep 2010
Location: Southern California
Posts: 539
Gallery: mojave
WOE: Atkins
This sounds fabulous. Thanks, Char.
mojave is offline   Reply With Quote
Old 01-25-2011, 04:40 AM   #5
Senior LCF Member
 
dogsrus's Avatar
 
Join Date: Apr 2007
Location: GA
Posts: 233
Gallery: dogsrus
Stats: 233/208/130
WOE: adkins
Start Date: april 2007
Gonna try this soon. Will let you know how it turns out.
dogsrus is offline   Reply With Quote
Old 01-25-2011, 10:35 AM   #6
Very Gabby LCF Member!!!
 
Jennifer Eloff's Avatar
 
Join Date: Feb 2009
Location: Tropics
Posts: 3,127
Gallery: Jennifer Eloff
WOE: Atkins/Moderate Carbs
Start Date: 1999
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
Jennifer Eloff is offline   Reply With Quote
Old 01-25-2011, 12:20 PM   #7
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,526
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Thanks for doing that, Jen!
Charski is offline   Reply With Quote
Old 01-25-2011, 04:28 PM   #8
Very Gabby LCF Member!!!
 
Jennifer Eloff's Avatar
 
Join Date: Feb 2009
Location: Tropics
Posts: 3,127
Gallery: Jennifer Eloff
WOE: Atkins/Moderate Carbs
Start Date: 1999
You're welcome, Char. I'll be making this tomorrow with our barbecue!
Jennifer Eloff is offline   Reply With Quote
Old 01-25-2011, 04:37 PM   #9
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,526
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
I will eagerly await your review, Jen!
Charski is offline   Reply With Quote
Old 01-25-2011, 04:52 PM   #10
Blabbermouth!!!
 
rosethorns's Avatar
 
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,587
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
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.
rosethorns is offline   Reply With Quote
Old 01-25-2011, 07:17 PM   #11
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,526
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
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!

to you - you're so sweet!
Charski is offline   Reply With Quote
Old 01-27-2011, 03:01 PM   #12
Very Gabby LCF Member!!!
 
Jennifer Eloff's Avatar
 
Join Date: Feb 2009
Location: Tropics
Posts: 3,127
Gallery: Jennifer Eloff
WOE: Atkins/Moderate Carbs
Start Date: 1999


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.

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!!

Last edited by Jennifer Eloff; 01-27-2011 at 03:05 PM..
Jennifer Eloff is offline   Reply With Quote
Old 01-29-2011, 08:31 AM   #13
Very Gabby LCF Member!!!
 
Jennifer Eloff's Avatar
 
Join Date: Feb 2009
Location: Tropics
Posts: 3,127
Gallery: Jennifer Eloff
WOE: Atkins/Moderate Carbs
Start Date: 1999
Bumpity Bump Bump!!
Jennifer Eloff is offline   Reply With Quote
Old 12-16-2011, 09:30 AM   #14
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,526
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
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 is offline   Reply With Quote
Old 11-09-2013, 11:55 AM   #15
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,526
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
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.
Charski is offline   Reply With Quote
Old 11-09-2013, 12:45 PM   #16
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,232
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
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!
buttoni is offline   Reply With Quote
Old 11-09-2013, 02:37 PM   #17
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,526
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
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!
Charski is offline   Reply With Quote
Old 11-09-2013, 07:26 PM   #18
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,232
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
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.
buttoni is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 01:28 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.