Do you love Au Gratin Potatoes as a vegetable side dish? I love them! However, I don’t always want to eat all the carbs from the potatoes, so how do I make au gratin potatoes lower in carbs? I add in rutabagas to make the au gratin dish lower in carbs. This recipe for Low Carb Au Gratin Potatoes with Rutabagas delivers the comfort food taste with fewer carbs by using both potatoes and rutabagas. Following a low carb diet can be beneficial and healthy, especially when lots of vegetables are consumed.

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I’m so excited to share this recipe with you! I love giving ideas to people allowing them to enjoy comfort food in a bit healthier way🙂 I hope you enjoy this recipe!

To easily print this recipe, please scroll down.

Get the Flavor of Au Gratin Potatoes Without All the Carbs

I love this recipe because you get to eat some potatoes, so you get the flavor and comfort food taste, plus you get the healthy benefits from the rutabagas. Rutabagas are a great potato substitute as they are similar in consistency and look to potatoes. I think they taste similar, although they do have their own unique flavor. The health benefits from consuming rutabagas include many vitamins and minerals and fiber with anti-cancer benefits. This vegetable is under utilized in recipes which is a shame because it is so healthy.

When you add both potatoes and rutabagas to a recipe like this, you get the flavor of au gratin potatoes without all the carbs. Now that’s a win-win in my book! Just slip those rutabagas slices right in the mix with some potatoes and they blend in so well you don’t feel like you are missing out on a giant pile of potato au gratin. This is so good! You have to try it out:)

All the Cheese in This Recipe for Low Carb Au Gratin Potatoes with Rutabagas

This au gratin recipe is made with several cheeses to add scrumptious flavor and the classic taste of au gratin. My husband calls this dish almost with a gravy on the potatoes and rutabagas, an alfredo gravy because alfredo sauce is used.

Now, you can certainly make your own Alfredo sauce (which is super yummy), or you can purchase an already prepared Alfredo sauce at the store to make your life easier. I’ll let you decide that;) For me, it depends on how much time I have whether I make it or buy it already prepared. As a busy mom of three, I often opt for buying Alfredo sauce, though I love it homemade so much! One of my faves with sautéed fresh mushrooms with a glass of red wine. Hello Yum!

Ingredients for Low Carb Au Gratin Potatoes with Rutabagas

Th ingredients for this recipe are easy to find, common ingredients (at least in the U.S.), I hope you can find them where you live as well. I’m not going to include ingredients for homemade Alfredo sauce, this list will include already prepared Alfredo sauce.

Here are the 12 ingredients:

• sliced baby bella mushrooms
• jar of Alfredo sauce, or already prepared alfredo sauce
• onion
• minced garlic
• black pepper
• shredded cheddar cheese
• Parmesan cheese
• rosemary leaves
• heavy whipping cream
• sliced rutabaga
• sliced potatoes
• skim milk

This recipe is pretty easy to do because the vegetables are sliced and diced, then ingredients are all mixed together, then pop it in the oven for an hour at 400°. I love how this makes for an easy vegetable side dish to go alongside your entrée.

Want to cut more calories? Try using light Alfredo sauce instead.

The Rutabaga, Make Your Veggies Luscious!

So, I’m a giant fan of the rutabaga. That’s weird, right? No, hear me out. This veggie is mostly ignored here in America. It shouldn’t be ignored because it has so many health benefits. If I can get you eating more rutabagas, my goal is met!

I will say it’s not an attractive vegetable, in fact, it’s pretty ugly until you peel it. Inside the ugly rough outside is a nice light orange color, so don’t be turned off by it’s appearance on the store shelf. Peel it and make it pretty!

The rutabaga is hybrid mix of the turnip and cabbage. It is called swede in other countries, but in the United States we call it a rutabaga. As I mentioned above, this light orange cruciferous vegetable is a great potato substitute so it’s an ideal vegetable to use to cut carbohydrates in recipes. The anti-cancer effects aren’t the only nutritional benefits for this vegetable. These purple and orange rind veggies also contain vitamin C and B (6 and 1), phosphorus, potassiaum, folate, and fiber.

Cooked rutabagas are sweet, yet savory, and can have a slightly bitter flavor. They can range in size, I think the larger ones are a bit more bitter. The rind is waxy, and it can be easily removed with a vegetable peeler.

Nutrition info Source: Learn more about the rutabaga from NIH

Related Recipe Posts with Rutabaga:

Looking for more recipes with rutabaga? Try these!

Hybrid Recipe Rutabaga Vegetarian Plus Ham Lasagna Rolls

Mom’s Classic Meat Pasty & My Veggie Pasty Hybrid Recipe

I hope you enjoy these rutabaga recipes! Eat well and enjoy life!

Copyright ©2018 Julie Hoag. All Rights Reserved.

Low Carb Au Gratin Potatoes with Rutabagas

Do you love Au Gratin Potatoes as a vegetable side dish? I love them! However, I don't always want to eat all the carbs from the potatoes, so how do I make au gratin potatoes lower in carbs? I add in rutabagas to make the au gratin dish lower in carbs. This recipe for Low Carb Au Gratin Potatoes with Rutabagas delivers the comfort food taste with fewer carbs by using both potatoes and rutabagas. Following a low carb diet can be beneficial and healthy, especially when lots of vegetables are consumed. I'm so excited to share this recipe with you! I love giving ideas to people allowing them to enjoy comfort food in a bit healthier way:) I hope you enjoy this recipe!

Print Recipe Pin Recipe

Cook Time 1 hr

Total Time 1 hr

Course Side Dish

Cuisine American

Servings 6 people

Ingredients

  

1x2x3x

• 8 ounces mushrooms, sliced baby bella
• 15 ounces Alfredo sauce prepared or homemade
• 1/4 cup onion, diced
• 1 teaspoon garlic, minced
• 1/4 teaspoon black pepper
• 1 cup cheddar cheese, shredded
• 1/4 cup parmesan cheese, grated
• 2 teaspoons rosemary leaves
• 1/2 cup cream, heavy whipping
• 4 cups rutabaga, slices
• 2 cups potato, slices
• 1 cup skim milk

Instructions

 

• Preheat oven to 400 degrees. Spray a 9x13" glass cooking dish with cooking spray.
• Peel and slice the rutabaga to make 4 cups. Usually the slices need to be cut in half or in quarters.
• Peel and slice the potatoes to make 2 cups. Cut slices in half or quarters as needed.
• Dice onion for 1/4 cup. Combine all vegetables: 1/4 c. onion, 2 c. potato slices, 4 c. rutabaga slices, and 8 oz. sliced mushrooms together in a bowl and stir.
• Add 1 jar (15 oz.) of Alfredo sauce to a bowl, and add the 1 tsp. minced garlic, 1/4 tsp. black pepper, 1 cup shredded cheddar cheese, 1/4 c. Parmesan cheese, 2 tsp. rosemary leaves, 1/2 c. heavy whipping cream, and 1 c. skim milk. Stir all together. Pour over vegetables and stir well.
  
• Pour all into the prepared baking dish and cook for 60 minutes at 400 degrees. Serve warm.

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