Potato Au Gratin

I just love Potato Au Gratin. It’s a perfect comfort side dish for both roasted chicken and turkey. And in my opinion, it also perfectly pairs with a glass of dry red wine.

The major downside is that most recipes use heavy cream and a lot of cheese as the main ingredients. So although delicious, this results in a side dish that contains both a lot of calories and fat.

Perfect light weeknight or Holiday side dishClick To Tweet

Instead of using cream, this recipe incorporates low fat milk and also substitutes regular cheddar with low fat cheddar cheese. This results in a lighter dish, but continues to be heavy in taste with the addition of herbs and flavor.

Potato Au Gratin

Did you know that most of the fiber within a potato is actually located inside the peel? Whenever possible, try leaving the peel on for most (or all) of your potato dishes. In fact, you can even use unpeeled potatoes for mashed potatoes. The taste continues to be absolutely delicious, and in addition you receive the added nutrition benefit.

Fiber is not only important for bowel regularity, but it also plays a beneficial role in weight management by keeping us full. In addition, fiber has shown to play a positive benefit in heart disease, and also decreases our risk for certain cancers. Overall fiber is our dear friend, and unfortunately most Canadians receive less than half of their total fiber needs.

Potato Au Gratin

To make the Potato Au Gratin, firstly preheat an oven to 425°F. Then spray an 11 x 7 inch baking dish with cooking spray. Place half of the sliced potato in the baking dish and top with salt and pepper to taste, and add half of the cheddar cheese. Layer the rest of the potatoes on top and again add salt and pepper to taste, along with the remaining cheddar cheese.

Potato Au Gratin
Meanwhile, in a small pot add milk, garlic, thyme, and bay leave and bring to a boil. Pour evenly over the potatoes.

Cover the dish with a lid or tinfoil, and place in preheated oven for 20 minutes. Remove the cover or foil and bake for additional 20-30 minutes until potatoes are tender.

Top with fresh parsley (optional) and serve warm.

Potato Au Gratin

Potato Au Gratin
Rate this recipe
Average: 5/5
3 ratings

Yield: 4 servings

Serving Size: 1/4 of dish

Potato Au Gratin

Ingredients

  • Olive oil spray
  • 1 lb yukon gold potatoes, cut into 1/8 inch slices (un-peeled)
  • 1.5 cup low fat milk
  • 1 garlic clove, minced
  • 1.5 tsp thyme, dried
  • 1 bay leave
  • 3/4 cup reduced fat (light) cheddar cheese, shredded
  • Parsley to garnish (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F.
  2. Spray an 11 x 7 inch baking dish with cooking spray. Place half of the sliced potato in the baking dish and top with salt and pepper to taste and half of the cheddar cheese. Layer the rest of the potatoes on top and again add salt and pepper to taste, along with remaining cheddar cheese.
  3. Meanwhile, in a small pot, add milk, garlic, thyme, and bay leave and bring to a boil. Pour evenly over potatoes.
  4. Cover dish with lid or foil and place in preheated oven for 20 minutes. Remove cover or foil and bake for additional 20-30 minutes until potatoes are tender. Top with fresh parsley (optional) and serve warm.
http://www.euphorianutrition.ca/potato-au-gratin/

 

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6 comments on “Potato Au Gratin”

  1. Charlene
    What a great site… You have done a fabulous job. I’ll have to pass on to Nikki. Have a great winter.
    Love Mo R

    • Hi Mo!! Thank you so much, that means so much. My mom said she ran into you the other day, hope things are well with you and Nikki! Would be so great to see you both again :). Have a wonderful winter as well and enjoy the snow!

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