Grandma’s potato au gratin recipe is a Christmas classic for a reason: it’s a crispy, creamy side dish that goes pretty well with everything.
But if you’re eating the Gundry way, potatoes are out. Like I always say… “If it’s white, keep it out of sight.”
Now, that doesn’t mean skipping the gratin entirely. It just means changing the recipe, and swapping out the high-lectin potatoes for something healthy. Now, this may seem strange… but you can get your gratin fix with a bitter green!
By swapping out potatoes with greens and swapping cream with coconut, I’ve created a healthy alternative: Swiss Chard Gratin recipe with Garlic and Leeks.
So what makes this simple side such a health standout?
- It’s loaded in vegetables. I’m talking polyphenol-packed bitter greens, hearty, flavorful leeks, and fiber-rich cauliflower…all in a creamy, delicious sauce.
- It tastes creamy without the cream. By using coconut milk instead of heavy cream, I created a recipe that’s delicious to eat and helps your body absorb those polyphenols, rather than blocking them.
- It’s got an addictive, crispy topping – but no breadcrumbs. Let’s be honest – the gratin is all about balance – a creamy interior with a delicious crispy top. And even though I suggest avoiding lectin-loaded bread, this gratin has a crisp finish, thanks to the parmesan cheese and Omega-3 rich pecans.
Honestly, this is filling and balanced enough to be a complete meal all by itself. Just serve it with a green salad, and you’ve got a simple weeknight dinner.
Even better, it’s easy to make – and you can assemble it in advance. Just do steps 1-4 below, then wrap it well and store it in the freezer for up to 3 months! Just pull it out when you need an emergency side dish, and bake it for an hour at 350.
Healthy Swiss Chard Gratin Recipe
- ¼ cup extra virgin olive oil
- 3 leeks, rinsed and finely diced
- 4 cloves garlic, minced
- 2 bunches swiss chard, rinsed and finely chopped
- 1 cup riced cauliflower (fresh or frozen)
- 1 teaspoon fresh thyme
- Zest of one lemon
- 1 cup chicken or vegetable stock
- 1/2 cup coconut milk
- 1 tablespoon coconut flour
- ¼ cup grated parmesan plus 1 tablespoon for topping
- Sea salt and pepper to taste
- 1 cup diced pecans
- Preheat oven to 400 degrees. Oil a 9×14 inch casserole dish and set aside.
- In a large saute pan, heat olive oil over medium high heat. Add leeks and cook 5-7 minutes, until tender and fragrant. Add garlic and continue to saute until very fragrant.
- Add cauliflower and chard to the pan and cook until chard is wilted and cauliflower is tender, about 3-5 minutes. Add thyme and lemon zest and cook an additional 2 minutes.
- Drain pan of any liquid, then add stock and coconut milk. Cook until the liquid begins to reduce then whisk in the coconut flour and parmesan cheese, until sauce thickens.
- Season to taste with salt and pepper then transfer into casserole dish. Top with parmesan and pecans and cook until bubbly and golden brown, about 15-20 minutes.
It’s the perfect holiday side dish, and in my opinion, it’s one of the best ways to turn vegetable-skeptics into bitter greens fans.
Here’s to you and a healthy, happy holiday!
P.S. I would love to hear your feedback on the recipe! Please leave some comments below with your thoughts. Does this sound like something you’d actually try? Or is your personal recipe for potato au gratin just too much of a family tradition? Let me know what you think in the comments below… let’s get a discussion going!
Also, please share this article with family, friends, or anyone you think might enjoy some healthy cooking alternatives! Look for the social media buttons at the top and bottom of the page and please share on FaceBook or Pinterest!