Low Carb Classic Potato Bake

Indulge in comfort food without the carb overload with this irresistible Low Carb Classic Potato Bake! This clever twist on the traditional dish swaps out starchy potatoes for tender cauliflower florets and zucchini slices, creating a creamy, cheesy casserole that’s perfect for keto, low-carb, and gluten-free lifestyles. A rich blend of heavy cream, cream cheese, and minced garlic forms the luscious sauce, while a topping of melted cheddar and Parmesan delivers that golden, bubbly finish we all love. Ready in just an hour, this hearty bake is ideal for family dinners, meal prep, or as a show-stopping side dish for gatherings. Experience guilt-free decadence with this flavorful, nutrient-packed alternative to the classic potato bake.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 large head Cauliflower
• 1 large Zucchini
• 1 cup Heavy cream
• 4 ounces Cream cheese
• 2 cups Cheddar cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 2 tablespoons Butter
• 2 cloves Garlic, minced
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the cauliflower into small florets and slice the zucchini into 1/4-inch thick rounds. Set these aside.

Step 3

Bring a large pot of water to a boil. Add the cauliflower florets and cook for about 5 minutes, until just tender. Drain and set aside.

Step 4

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and saute for about 30 seconds, until fragrant.

Step 5

Add the heavy cream and cream cheese to the pan, stirring until the cream cheese is fully melted and the mixture is smooth.

Step 6

Season the cream mixture with salt and black pepper.

Step 7

In a large mixing bowl, combine the cooked cauliflower and zucchini. Pour the cream cheese mixture over the vegetables and toss gently to coat.

Step 8

Transfer the vegetable mixture to a 9x13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.

Step 9

Bake in the preheated oven for 30 minutes, until bubbling and the cheese is golden brown.

Step 10

Sprinkle the grated Parmesan cheese and chopped parsley over the baked vegetables.

Step 11

Allow the bake to cool slightly before serving. Enjoy your low carb classic potato bake!

Nutrition Facts

Serving size	(1716.1g)

Amount per serving	% Daily Value*
Calories	2754.8

Total Fat 229.1g	0%
Saturated Fat 141.0g	0%
Polyunsaturated Fat 2.8g
Cholesterol 700.3mg	0%
Sodium 8661.0mg	0%
Total Carbohydrate 77.4g	0%
Dietary Fiber 19.5g	0%
Total Sugars 37.8g
Protein 98.4g	0%

Vitamin D 52.5IU	0%
Calcium 2410.5mg	0%
Iron 7.0mg	0%
Potassium 3535.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.6%

Protein: 14.2%

Carbs: 11.2%