📝 About This Recipe
This decadent gratin reimagines a classic comfort dish for the low-carb lifestyle, swapping heavy starches for tender-crisp broccoli florets bathed in a rich, silky cheese sauce. We use a combination of sharp aged cheddar and a hint of Dijon mustard to provide a sophisticated depth that cuts through the creaminess. Finished with a buttery, nut-based 'breadcrumb' topping, this dish offers all the soulful satisfaction of a traditional gratin without the carb-heavy guilt.
🥗 Ingredients
The Vegetables
- 6 cups Broccoli florets (cut into bite-sized pieces, stems peeled and sliced)
- 1 teaspoon Sea salt (for blanching water)
Keto Mornay Sauce
- 1.5 cups Heavy cream (full fat)
- 2 ounces Cream cheese (softened and cubed)
- 2 cups Sharp Cheddar cheese (freshly grated, divided)
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Dijon mustard (adds tang and emulsification)
- 1/8 teaspoon Ground nutmeg (the secret to a professional white sauce)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 pinch Cayenne pepper (optional, for subtle warmth)
The Low-Carb Crunch
- 1/2 cup Almond flour (super-fine blanched)
- 1/4 cup Parmesan cheese (finely grated)
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoon Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and lightly grease a 9x9 inch baking dish or a 2-quart casserole dish with butter.
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2
Bring a large pot of salted water to a rolling boil. Add the broccoli florets and blanch for exactly 3 minutes until vibrant green and tender-crisp.
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3
Immediately drain the broccoli and plunge it into an ice bath to stop the cooking process. Once cooled, drain thoroughly and pat dry with a clean kitchen towel to prevent a watery sauce.
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4
In a medium saucepan over medium-low heat, combine the heavy cream and cubed cream cheese.
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5
Whisk gently until the cream cheese has melted into the cream and the mixture is smooth and beginning to simmer around the edges.
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6
Stir in the minced garlic, Dijon mustard, nutmeg, black pepper, and cayenne. Let it infuse for 1-2 minutes.
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7
Reduce heat to low and add 1.5 cups of the shredded cheddar cheese. Whisk constantly until the cheese is fully melted and the sauce is thick and glossy.
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8
Taste the sauce and adjust salt if necessary, though the cheese usually provides enough salinity.
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9
In a small mixing bowl, combine the almond flour, grated Parmesan, melted butter, and chopped parsley. Mix until it resembles coarse, buttery sand.
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10
Place the blanched, dried broccoli into the prepared baking dish. Pour the warm cheddar sauce evenly over the top, using a spatula to ensure every floret is coated.
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11
Sprinkle the remaining 1/2 cup of shredded cheddar over the sauce, followed by the almond flour crumble mixture.
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12
Bake for 15-20 minutes, or until the sauce is bubbling vigorously and the topping has turned a beautiful golden brown.
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13
For an extra crispy finish, turn the broiler on high for the last 60-90 seconds, watching closely to prevent burning.
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14
Remove from the oven and let rest for 5 minutes before serving; this allows the sauce to set slightly so it clings to the broccoli.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheeses are coated in potato starch which adds carbs and prevents a smooth melt. Drying the broccoli thoroughly after blanching is the most critical step to avoid a 'soupy' gratin. If you want to add protein, folded-in cooked bacon bits or diced ham pair beautifully with the cheddar sauce. For a nut-free crunch, replace the almond flour with crushed pork rinds. If the sauce seems too thick, add a splash of unsweetened almond milk or water to reach your desired consistency.
🍽️ Serving Suggestions
Serve alongside a grilled Ribeye steak or pan-seared scallops for a high-fat, low-carb feast. Pairs excellently with a crisp, chilled Sauvignon Blanc or a dry Sparkling Water with lemon. Accompany with a simple arugula salad dressed in lemon vinaigrette to cut through the richness. This dish also makes a fantastic holiday side alongside a roasted turkey or herb-crusted prime rib.