I totally love potato gratin, but I usually avoid eating something like this as normally, all recipes include high fat ingredients (lots of heavy cream and lots of butter). For quite some time now, I was constantly thinking of preparing a lighter version with a low-fat (well as low as it can go) approach. And.. I was very pleased to see the results. Check it out!
(300kcal/serving; 15g fat/serving)
Low-fat potato gratin
Servings: 6
Calories: 300kcal
Ingredients
- 850 g potatoes
- 450 ml low-fat milk 1.5% fat
- 250 ml low-fat heavy cream 15% fat
- 150 g light mozzarella 9% fat
- 40 g low-fat butter 40% fat
- 4 tbsp all-purpose flour sifted
- 2 garlic cloves
- 3 stems fresh/ frozen thyme
- 3 fresh/ frozen sage leaves
- 1 pinch of ground nutmeg
- salt and pepper
Instructions
- Peel all potatoes and add them to a large bowl. Cover with cold water and leave to rest while the sauce is ready.
- Add a medium sized pot to the stove on low heat to warm up. Add 30 g of butter and leave to melt.
- Add the sifted flour gradually while constantly stirring. The mixture will become too thick at some point, so gradually add the milk and then mix thoroughly with a balloon whisk. Add the remaining milk and the heavy cream, then mix again until the composition is fluid and smooth.
- Add one peeled garlic clove, the herbs, the nutmeg, then season with salt and pepper to taste.
- Leave to simmer for 15 minutes. The sauce should be thickened but still smooth and velvety.
- Remove the garlic clove, the herbs stems.
- Set the oven to preheat at 200°C.
- Prepare a high-wall tray by rubbing the dry inner walls with the remaining peeled garlic clove, then with the remaining 10 g of butter. Discard the remaining garlic clove bits.
- Drain the potatoes and cut them in thin slices (you can use a mandoline slicer for this process or manually slice them).
- Lay a layer of potatoes in the tray. The slices can overlap each other, but not completely cover another slice.
- Season with salt and pepper (to taste), then pour a third of the sauce.
- Repeat the process 2 more times with the remaining potatoes and sauce.
- Tightly cover the tray with aluminium foil and cook in the oven at 200°C for 60 minutes.
- Remove the foil, add the mozzarella (shredded and well drained) on top, then cook for 15 minutes more at the same temperature or until the mozzarella on top becomes golden-brown (depending on the oven, 15 minutes might be too much, so keep an eye on it).
- Leave to rest for 20 minutes before serving.
