Keto Chanterelle & Brie Au Gratin with Cracklin Crust
* Prep Time: 15 minutes
* Cook Time: 30 minutes
* Yield: 4 servings
* Net Carbs: ~4g per serving
Ingredients
* 1 lb (450g) fresh chanterelle mushrooms, brushed clean and sliced
* 1 medium yellow onion, halved and thinly sliced
* 3 tbsp unsalted butter (divided)
* 2 cloves garlic, finely minced
* 1 tsp fresh thyme leaves
* 2 tbsp dry white wine (or beef broth)
* ¾ cup heavy whipping cream
* 6 oz (170g) Brie cheese, rind removed and cubed (divided)
* ½ cup pork skin cracklins (pork rinds), finely crushed
* To taste kosher salt and freshly cracked black pepper [1, 2]
## Instructions
1. Preheat and Prep: Heat your oven to 400°F (200°C). Lightly grease a shallow 1.5-quart casserole dish with 1 tablespoon of butter.
2. Caramelize the Onions: Melt 1 tablespoon of butter in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook for 10 to 12 minutes, stirring occasionally, until soft and deeply golden. Remove the onions from the skillet and set aside.
3. Sear the Mushrooms: Turn the skillet up to medium-high heat and melt the remaining 1 tablespoon of butter. Add the chanterelles and fresh thyme. Sauté for 5 to 7 minutes until the mushrooms release their liquid and brown at the edges. Stir in the garlic for the last 60 seconds.
4. Melt the Brie into the Sauce: Reduce the heat to low. Pour in the white wine or broth to deglaze the pan, scraping the bottom. Pour in the heavy cream and add half of the cubed Brie (3 oz). Whisk gently until the Brie melts completely into the cream, forming a thick, smooth sauce. Fold the caramelized onions and mushrooms together in the sauce. [3, 4, 5]
5. Assemble: Transfer the mixture into your prepared baking dish. Dot the top evenly with the remaining half of the cubed Brie (3 oz).
6. Bake and Top: Bake for 8 to 10 minutes until the gratin is bubbling and the Brie on top is beautifully melted. Remove from the oven and immediately sprinkle the finely crushed pork skin cracklins evenly over the top. [6, 7]
7. Serve: Let it rest for 2 to 3 minutes so the sauce sets slightly, then serve immediately.
## Pro Tips
* Rind Removal: Brie rind is entirely edible, but removing it for this specific recipe ensures your cream sauce stays perfectly uniform, silky, and free of tiny white flecks. It is easiest to slice the rind off while the cheese is straight out of the fridge and cold. [8, 9, 10]
* Keep the Crunch: Always add the crushed cracklins after the main baking period. If you bake them in the liquid cream for too long, they will absorb the moisture and lose their signature crispy texture.
* Prep Time: 15 minutes
* Cook Time: 30 minutes
* Yield: 4 servings
* Net Carbs: ~4g per serving
Ingredients
* 1 lb (450g) fresh chanterelle mushrooms, brushed clean and sliced
* 1 medium yellow onion, halved and thinly sliced
* 3 tbsp unsalted butter (divided)
* 2 cloves garlic, finely minced
* 1 tsp fresh thyme leaves
* 2 tbsp dry white wine (or beef broth)
* ¾ cup heavy whipping cream
* 6 oz (170g) Brie cheese, rind removed and cubed (divided)
* ½ cup pork skin cracklins (pork rinds), finely crushed
* To taste kosher salt and freshly cracked black pepper [1, 2]
## Instructions
1. Preheat and Prep: Heat your oven to 400°F (200°C). Lightly grease a shallow 1.5-quart casserole dish with 1 tablespoon of butter.
2. Caramelize the Onions: Melt 1 tablespoon of butter in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook for 10 to 12 minutes, stirring occasionally, until soft and deeply golden. Remove the onions from the skillet and set aside.
3. Sear the Mushrooms: Turn the skillet up to medium-high heat and melt the remaining 1 tablespoon of butter. Add the chanterelles and fresh thyme. Sauté for 5 to 7 minutes until the mushrooms release their liquid and brown at the edges. Stir in the garlic for the last 60 seconds.
4. Melt the Brie into the Sauce: Reduce the heat to low. Pour in the white wine or broth to deglaze the pan, scraping the bottom. Pour in the heavy cream and add half of the cubed Brie (3 oz). Whisk gently until the Brie melts completely into the cream, forming a thick, smooth sauce. Fold the caramelized onions and mushrooms together in the sauce. [3, 4, 5]
5. Assemble: Transfer the mixture into your prepared baking dish. Dot the top evenly with the remaining half of the cubed Brie (3 oz).
6. Bake and Top: Bake for 8 to 10 minutes until the gratin is bubbling and the Brie on top is beautifully melted. Remove from the oven and immediately sprinkle the finely crushed pork skin cracklins evenly over the top. [6, 7]
7. Serve: Let it rest for 2 to 3 minutes so the sauce sets slightly, then serve immediately.
## Pro Tips
* Rind Removal: Brie rind is entirely edible, but removing it for this specific recipe ensures your cream sauce stays perfectly uniform, silky, and free of tiny white flecks. It is easiest to slice the rind off while the cheese is straight out of the fridge and cold. [8, 9, 10]
* Keep the Crunch: Always add the crushed cracklins after the main baking period. If you bake them in the liquid cream for too long, they will absorb the moisture and lose their signature crispy texture.
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