Pommes Anna is a classic French dish of thinly sliced, beautifully layered potatoes bathed in melted butter. Not exactly keto friendly, until I put my spin on it. The carb count was dramatically reduced by replacing the starchy, high carb potato with rutabaga and the results are heavenly. Rutabagas can be an excellent low carb potato substitute.
Even if you aren’t on a low carb or keto diet, this dish is so good.
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Pommes Anna is a gorgeous dish that can be particularly impressive when served at dinner parties. It was simple to prepare and I found the layering process to be quite fun. Although this recipe does require a bit of hands-on work up front, the techniques are easy enough that even a beginner cook can pull this dish off.
Pro tip: the more intricate the layers, the bigger the “wow factor” for your family and friends.
To keep the carb count to a minimum and help with portion control, I made the Rutabaga Pommes Anna miniature sized (inspired by this bon appetit recipe). Each one is a perfect portion, although it is admittedly difficult to stop after just one.
A few quick suggestions:
If you are going the mini route as I did, a muffin tin will serve you well. The muffin wells will contain the melted butter and prevent a huge mess.
If you decide to make this dish using the traditional skillet method, be sure to butter or grease the skillet before layering the rutabaga to prevent the vegetable from sticking.
Keep an eye on how big your portions are! Rutabaga is a great low carb potato substitute, but the carb count can easily creep up if you go overboard. A scale is always the safest way to track your macros.
For best visual results, the rutabaga should be sliced paper thin and uniformly. A mandolin slicer would be particularly useful for this. I did not have a mandolin on hand, so my cuts turned out a little wonky and uneven. But even with that, it still turned out over-the-top tasty and easy on the eyes. Naturally, I have to share!
- Preheat oven to 350 degrees.
- Slice rutabaga thinly using a mandolin or knife. Reserve the sliced rutabaga in a bowl.
- Melt the butter in a small saucepan over medium heat.
- Add thyme to melted butter once completely melted. Reduce heat to medium-low and continuously stir for approximately 2 minutes.
- Pour the melted butter herb mixture over the sliced rutabaga. Ensure the slices are evenly coated.
- Arrange and layer the rutabaga slices, dividing among the muffin tins. Get creative in layering! (I transitioned from larger slices on bottom to smaller on top, overlapping each slice in a circular pattern.)
- Drizzle any remaining butter over your rutabaga arrangement.
- Cover the muffin tin with foil.
- Bake for 35 minutes. Remove foil.
- Continue baking uncovered for an additional 25-30 minutes, or until the edges are golden and crispy.
Rutabagas can serve as a low carb potato substitute for a variety of other dishes as well. Whether it’s fries, hash, or mash – the possibilities are truly endless. What are are your favorite low carb potato substitutes? Be sure to comment and let me know!
Hi, I’m Tasha! I’m a nutrition author and educator dedicated to helping women succeed on keto. As a former yo-yo dieter, I know just how hard it can be to change your eating habits and pin-point what works for your body. That’s why I teach keto strategies that honor your preferences and needs. If you thrive on low carb and are ready to ditch the one-size-fits-all approach, you’re in the right place!