This swede (also known as rutabaga) & kohlrabi gratin recipe is a low-carb take on a potato gratin. So if you’re craving some keto winter comfort food, I’ve got ya!
This is great if you are into meal prepping, or making extra sides to go with other meals and save a bit of time during the week.Â
You definatly do not have to press and chill the gratin either if you are in a rush!
Â
The baking paper on the top for the first part of cooking helps to prevent too much browning and keep some of the liquid in. The reason I haven’t said to use foil as well, is because we do want some of the moisture to escape. So just the baking paper on top is the best of both worlds!
Â
Macros are calculated at 10 portions.
As always keto fam, if you have any questions or request please send them through to me! And I LOVE seeing your re-creations of my recipes, tag me on social media @theketochefskitchen so I can see them!
The Keto Chef,Â
Nerys x
