This recipe’s inspiration came from the classic French dish, Potatoes Au Gratin. Usually it involves layering thinly sliced potatoes (cut with a mandolin) with lots of heavy cream and grated cheese. Not only is this dish a fraction of the calories of a classic gratin, it’s also so quick and easy to make thanks to my favorite cooking gadget, my spiralizer affil link (a kitchen must!). I found a monster carrot at the farmer’s market. It’s the perfect size for spiralizing since vegetables need to be at least 2 inches in diameter. If you can’t find a fat carrot you can buy a bag of shredded carrots to use here instead. Not all spiralizers are created equal. The hand held ones work great for zucchini. But, when spiralizing tougher vegetables, investing in a decent spiralizer is worth the extra price because it’s effortless. I own two and both are great, the Paderno Spiral Vegetable Slicer, and the Inspiralizer. Inspiralizer is the better of the two (pictured here) because the suction to the counter is outstanding and all the blades are attached, so it’s more compact and easier to clean up.
More Casserole Recipes you might enjoy:
Tex Mex Breakfast Casserole Chicken and Broccoli Veggie Tot Casserole Stuffed Cabbage Casserole Zucchini Rollatini Portobello Shepherd’s Pie
