Potato Au Gratin sans potato

Who doesn’t know potato gratin? Well, I know many of you don’t know the local version that is literally called “French potatoes” and is a very yummy take on the gratin: it has hard boiled eggs and sausages added to the mix. OK, OK – but since we are LCHF, what do we do with potatoes? A simple thing – we replace them with cabbage!


800 – 1000 g cabbage

30 g butter

25 g coconut oil

salt, pepper, cumin, ground red pepper

2 sausages (cooked)

2 hard boiled eggs

100 g cream cheese

50 g butter

1 egg

1 tbs olive oil



If you don’t have those ready: prepare two hard boiled eggs and two sausages. Slice both.

Chop the cabbage (don’t bother with fine pieces, 1 x 1 cm will be just fine). Cook it on 30 g butter and 20 g coconut oil. Add spices and cook until the cabbage is softer. Add some water to prevent the cabbage to burn.

Put half of the cabbage into the baking pan, add a layer of eggs and sausage (step 1 on the photo). Cover with the remaining cabbage (step 2 on the photo).

Melt 50 g of butter and mix in the cream cheese (use electric mixer). Add an egg and mix some more. Using the rubber spatula mix in some olive oil. Pour the creamy mixture over the cabbage (step 3 on the photo).

Bake approximately 20 minutes at 200 degrees C.

Sprinkle the chopped parsley over freshly baked gratin.

This website uses cookies and asks your personal data to enhance your browsing experience.