Ham and Cauliflower Gratin

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SERVINGS: 5 | DIFFICULTY: Medium

COST
$14.74 per recipe
$2.95 per serving

NUTRITION
Calories 529.1
Fat 33.9
Protein 41.6
Net Carbs 8.46

HEALTH BENEFITS
This Ham & Cauliflower Gratin is considered a superfood recipe because of its main ingredient, nutrient-rich cauliflower. It is high in fiber, and vitamins B and C.

A LOW CARB TWIST ON A FAMILY FAVORITE

Growing up my mom made the best scalloped potatoes and ham. Her recipe was made with Russet potatoes and ham, but the sauce is what made this so heartwarming and well-loved, Velveeta Cheese and Cream of Mushroom soup. Yep, the ingredients of the 90’s but we are doing better!

This fall when I was pondering heartwarming, low-carb recipes this memory came back and I knew I needed to come up with a similar recipe that was low carb, and contained more whole ingredients. A no brainer to me was to sub out the potatoes for cauliflower bits as I have used cauliflower as a substitute for potatoes in so many soups and other casseroles. The trick would be the sauce. To the kitchen I went with my pen and paper in hand, I was on a mission and I was so excited to master this!

XANTHAN GUM - THE KEY TO THE PERFECT SAUCE

Xanthan gum, as funny as the name sounds is a staple in a gluten-free, low-carb lifestyle and it is easy to find in stores and online. We use it for thickening salad dressings or gravies to helping with elasticity in gluten-free baking. A teaspoon goes a long way when thickening so don’t use much more than that or your gravy can turn into a gel. If you are recipe testing always start with a 1/4 tsp and work your way up.

When using xanthan gum no heat is required; just blend it into the liquid for salad dressing, sauces, gravies and etc. We always use an immersion blender (this one is our favorite) or our Vitamix blender and sift or carefully whisk the xanthan gum into the whirling mixture, because it can clump easily. The longer you blend the thicker your mixture will become.

WHOLE INGREDIENTS IN THIS RECIPE FOR THE WIN

4 Tbsp butter
1 medium white or yellow onion, chopped
4 large garlic cloves, minced
1 cup chicken bone stock
1½ cups heavy whipping cream
1 tsp xanthan gum
1½ tsp Real Salt
½ tsp black pepper
1 tsp fresh thyme leaves, divided
2 cups freshly grated cheddar cheese, divided (feel free to add more cheese if you’d like)
½ cup freshly grated parmesan cheese, plus extra for serving
4 cups or 1 large head cauliflower, bite sized
1½ pounds cubed ham
Sliced green onions

MAKING THE SAUCE

Melt 4 Tbsp of grass-fed butter in a large saucepan over medium-high heat. Add in 1 chopped onion and sauté for 4-5 minutes until soft and translucent. Add in 4 freshly minced garlic cloves, (I use this garlic press) and sauté for an additional 3 minutes. (If you are in a hurry you can add a ½ tsp of onion and garlic powder, but I love the flavor and health benefits of using whole onions and garlic.)

Add in 1½ cups heavy whipping cream, (you can use coconut cream if you don’t tolerate heavy whipping cream) 1 cup chicken bone stock, 1½ tsp Real Salt, black pepper, and thyme; heat on medium heat until it starts to simmer but do not let it come to a boil. A small bubble or two should break through the surface of the cream mixture every second or two. If more bubbles rise to the surface, move the pot to one side of the burner.

Sprinkle or sift in 1 tsp xanthan gum. Using an immersion blender, blend the sauce until it is thick and creamy; about 1 minute. Do NOT let it boil at any time or the fat breaks down and the milk curdles.

Remove from heat and set aside and your miracle sauce is ready!

LAYERING IT UP

Grease a 9x13 pan and spread 2 cups of bite-sized cauliflower in an even layer on the bottom. Top with ¾ of a pound of ham and then evenly spread with half of the cream sauce you just made.

Sprinkle evenly with 1 cup of freshly shredded cheddar cheese, and 1/2 cup of parmesan cheese. Top evenly with another 2 cups of bite-sized cauliflower, the other ¾ of a pound of ham, remaining cream sauce, and the remaining 1 cup of cheddar cheese.

Cover the pan with tin foil and bake at 400 degrees F for 40 minutes. The sauce should be nice and bubbly around the edges and the cauliflower tender. Remove the foil and bake uncovered until the top is slightly browned. Let the casserole sit for 5 minutes to thicken up before serving.

Keto side dish, keto main dish, gratin,

Keto, Gluten-Free, Grain-Free, Egg-Free, Nut-Free

Main Meals, Side Dish

Yield: 5

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Ham & Cauliflower Gratin

Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M

Keto, Gluten-Free, Grain-Free, Egg-Free, Nut-Free

Ingredients

• 4 Tbsp butter
• 1 medium white or yellow onion, chopped
• 4 large garlic cloves, minced
• 1 cup chicken bone stock
• 1½ cups heavy whipping cream
• 1 tsp xanthan gum
• 1½ tsp Real Salt
• ½ tsp black pepper
• 1 tsp fresh thyme leaves, divided
• 2 cups freshly grated cheddar cheese*, divided (feel free to add more cheese if you’d like)
• ½ cup freshly grated Parmesan cheese, plus extra for serving
• 4 cups or 1 large head cauliflower, bite-sized
• 1½ pounds cubed ham
• Sliced green onions

Instructions

1. Heat oven to 400 degrees F. Grease a 9 x 13-inch baking dish with cooking spray, and set it aside.
2. Melt butter in a large saucepan over medium-high heat. Add onion and sauté for 4-5 minutes until soft and translucent.
3. Add garlic and sauté for an additional 3 minutes.
4. Add in the heavy whipping cream, chicken bone stock, salt, pepper, and thyme, and heat on medium heat until it starts to simmer.
5. Whisk in the xanthan gum. Then using an immersion blender, blend the sauce until it is thick and creamy; about 1 minute. Do NOT let it boil at any time. Remove from heat and set aside.
6. Spread half of the cauliflower in an even layer on the bottom of the pan. Top with half of the ham and then evenly spread with half of the cream sauce. Sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining cauliflower, remaining ham, another half of the cream sauce, and the remaining 1 cup of cheddar cheese.
7. Cover the pan with tin foil and bake for 40 minutes. The sauce should be nice and bubbly around the edges and the cauliflower tender. Then remove the foil and bake uncovered until the top is slightly browned. Let sit for 5 minutes to thicken up before servings. 

Calories

529.1

Fat (grams)

33.9

Fiber (grams)

2.9

Net carbs

8.46

Sugar (grams)

4

Protein (grams)

41.6

https://www.risetothrivewellness.com/recipesandmealplans/ham-and-cauliflower-gratin

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