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!
- 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
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.