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Low-fat potato gratin

Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
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.