Handkase Gratin with Cream, Garlic and Parmesan
Handkase gratin is the richest handkase dish in this repertoire: the sour-milk cheese bathes in a garlic cream and is baked with Parmesan to a golden-brown crust. The fat from cream and Parmesan lifts the otherwise very lean handkase profile to a full keto level of approx. 28 g fat per serving - while still only approx. 2 g net carbs.
Key facts at a glance
- Total time approx. 28 minutes - prepare the dish, bake for 20 minutes.
- Approx. 2 g net carbs and 28 g fat per serving - the richest handkase keto dish.
- Cream and Parmesan make this gratin significantly higher in fat than other variants.
- Ingredients: handkase, cream, Parmesan, garlic, thyme, pepper.
Ingredients
As a main course for 2 or as a side to meat or poultry.
| Amount | Ingredient | Note | ||
|---|---|---|---|---|
| Handkase | approx. 60 g each | |||
| approx. 60 g each | ||||
| Cream | - | |||
| Parmesan | freshly grated | |||
| freshly grated | ||||
| Garlic cloves | 1 for rubbing the dish, 1 pressed | |||
| 1 for rubbing the dish, 1 pressed | ||||
| Thyme | 2 sprigs | |||
| 2 sprigs | ||||
| Pepper | - | |||
Preparation
Rub the baking dish with garlic, then place the handkase inside. Pour cream, pressed garlic and thyme over the cheese. Sprinkle Parmesan evenly on top. Bake in the oven at 200 °C top/bottom heat for 18-20 minutes until the surface is golden-brown.
Why is handkase gratin keto-friendly?
Classic gratins (e.g. potato gratin) contain approx. 20-30 g carbs per serving from the potatoes. Handkase replaces the potatoes entirely - the result is a gratin with less than 2 g net carbs but plenty of fat from cream and Parmesan. Cream (approx. 3.3 g carbs/100 ml) stays keto-compliant in this quantity.
Source: FDDB nutrition database - cream and Parmesan nutritional values
Cream as a gratin base: keto advantages
Cream (35 % fat) contains approx. 3.3 g carbs and approx. 35 g fat per 100 ml. Compared to milk (4.7 g carbs/100 ml) or whole milk (4.5 g carbs/100 ml), cream is the most keto-friendly gratin liquid - significantly more fat and less sugar (lactose).
Parmesan crust: keto-friendly and crispy
Parmesan has approx. 0 g carbs per 100 g, approx. 36 g fat and approx. 32 g protein. At 200 °C in the oven it browns into a golden crust with an intense umami aroma. 30 g of Parmesan across 2 servings adds approx. 5 g extra fat and minimal carbs.
How do I serve handkase gratin?
As a full keto main course with a simple leafy salad or steamed spinach. The gratin also works as a side to roasted meat or poultry. Leftovers keep in the fridge for 1-2 days.
Variation: handkase and spinach gratin
Briefly wilt 150 g of fresh spinach in butter, spread it on the bottom of the dish, then lay the handkase on top and bake with cream and Parmesan as usual. This boosts the nutrient profile (vitamin K, magnesium, iron) without raising carbs significantly.
Variation: with roasted garlic
Roast a whole garlic bulb (unpeeled) for 30 minutes at 180 °C, then squeeze out the soft interior and stir it into the cream. Roasted garlic has a milder, sweeter flavor than raw - less sharp, more caramelized.
Tips for a perfect handkase gratin
- Rub the dish with garlic - subtle garlic aroma without visible pieces.
- Do not heat the cream before adding it - it can be poured in cold.
- Place the handkase with the flat side down - it holds its shape better.
- Sprinkle Parmesan only after pouring in the cream so it does not sink to the bottom.
- Check after 15 minutes: as soon as the Parmesan is golden-brown, take it out.
- Let it rest for 5 minutes before serving - the gratin will firm up slightly.
Nutrition values
| Nutrient | Per 100 g | Per serving | Keto assessment |
|---|---|---|---|
| Calories | approx. 230 kcal | approx. 415 kcal | Higher. Cream and Parmesan make this the most calorie-dense handkase dish. |
| Higher. Cream and Parmesan make this the most calorie-dense handkase dish. | |||
| Fat | approx. 15.5 g | approx. 28 g | Excellent for keto. The highest keto fat profile of all handkase variants (tied with bacon). |
| Excellent for keto. The highest keto fat profile of all handkase variants (tied with bacon). | |||
| Net carbs | approx. 1.1 g | approx. 2 g | Very low. Cream contributes almost all carbs - Parmesan and handkase are carb-free. |
| Very low. Cream contributes almost all carbs - Parmesan and handkase are carb-free. | |||
| Sugar | approx. 0.8 g | approx. 1.5 g | Low. Lactose from the cream. |
| Low. Lactose from the cream. | |||
| Protein | approx. 9.8 g | approx. 18 g | Very good. Handkase and Parmesan are both excellent protein sources. |
| Very good. Handkase and Parmesan are both excellent protein sources. | |||
| Salt | approx. 1.0 g | approx. 1.8 g | Moderate. Handkase and Parmesan are naturally salty - no extra salt needed. |
| Moderate. Handkase and Parmesan are naturally salty - no extra salt needed. | |||
Note: Nutrition values are estimated averages per 100 g and per serving and may vary depending on ingredients, brands, portion size, and preparation. They do not replace individual nutrition or medical advice.
FAQ
Can I prepare handkase gratin in advance?
Yes. The dish can be assembled 24 hours ahead and kept covered in the fridge. Before baking, let it rest at room temperature for 15 minutes. Baking time then extends by about 5 minutes since the dish is cold.
Can I replace cream with creme fraiche?
Yes. Creme fraiche (approx. 30 % fat) has similar carbs to cream but sets more firmly in the oven and does not turn runny. The result is a more compact gratin. Keto macros remain very similar. Thin the creme fraiche with a little water if the consistency seems too thick.
Why is handkase better for gratin than a regular soft cheese?
Handkase has a firm texture and low fat content that keep it stable while baking - it holds its shape better than soft Brie or Camembert types, which melt quickly in the oven. The tangy flavor (sour-milk cheese) also contrasts nicely with the rich cream.
How long can I store leftover gratin?
Covered in the fridge for 1-2 days. To reheat, cover and warm in the oven at 180 °C for about 10 minutes - use foil so the crust does not burn. Alternatively in the microwave: 2 minutes at 600 watts. The gratin firms up in the fridge and needs to be reheated slowly.