This pumpkin and sage gratin is a super delicious healthy dinner that is low carb! It’s a lightened up version, because it is made with greek yogurt!
I love pumpkin! It is such a healthy vegetable that is low carb. I think it mimics the starchy texture of a potato. This recipe for pumpkin and sage gratin is creamy and satisfies my cravings for a potato gratin. However, it is low in carbs and much lower in calories than a potato gratin.
Not only is this recipe low carb, but I’ve also reduced the fat content by using mostly greek yogurt and a little bit of creme fraiche. I must say, it totally works to make this gratin a lightened up and healthier version!
My husband, a pumpkin hater and notorious potato lover, LOVED this pumpkin and sage gratin. Should I say more?
You can serve this pumpkin and sage gratin as a full meal, together with a chunk of sourdough bread ( than it’s no longer low carb) or a salad. But you can also serve it as a side dish. Enjoy!
Tip:
I recommend you to use a mandolin for this recipe. That way you get really thin slices out of your pumpkin and it saves you a lot of time.
Servings: 3-4
Ingredients:
- 750 grams peeled (Hokkaido) pumpkin , in thin slices
- 1 large leek, sliced thinly
- 125 crème fraiche
- 225 grams full fat quark or greek yogurt
- 1 tbsp chopped sage
- 1 tbsp chopped oregano
- 150 ml vegetable broth
- 1 tsp coarse sea salt
- Freshly grinded pepper
- 30 grams grated Parmesan cheese
- 20 grams slivered almonds
Method:
- Mix the thinly sliced pumpkin with the crème fraiche, quark/greek yogurt, sea salt and pepper. Make sure all of the pumpkin is well coated.
- Add to a baking tray and add the broth. Flatten it with a spoon.
- Bake for 45 minutes. In the meanwhile mix the Parmesan , the chopped oregano and the almond flakes in a small bowl.
- After 45 minutes of baking time, sprinkle the Parmesan mixture on top of the gratin and bake for an additional 15 minutes until the cheese is melted and golden brown.
- Eat with a salad, bread or as a side.
This recipe is an adaptation of the recipe in the cookbook of Rukmini Iyer: The roasting tin around the world
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