Heart-Healthy Gratin Dauphinois
Indulge in the comforting flavors of this Heart-Healthy Gratin Dauphinois, a modern twist on the classic French dish designed to delight your taste buds while prioritizing wholesome eating. Made with creamy Yukon Gold potatoes, unsweetened almond milk, and low-sodium vegetable broth, this lighter version skips heavy cream without sacrificing its rich, velvety texture. Seasoned with garlic, fresh thyme, a touch of nutmeg, and black pepper, each bite bursts with robust yet refined flavors. Finished with a sprinkle of Parmesan cheese for added savory depth, and oven-baked until golden perfection, this gratin combines elegance and heart-health effortlessly. Perfect for cozy dinners or special occasions, it serves four and pairs beautifully with a crisp green salad or roasted vegetables. Simple to prepare and brimming with nourishing ingredients, this dish proves that indulgence can be guilt-free!
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Recipe Information
Ingredients
- 1.5 pounds Yukon Gold potatoes
- 2 cups Unsweetened almond milk
- 0.5 cup Low-sodium vegetable broth
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Freshly ground black pepper
- 0.25 teaspoon Nutmeg, freshly grated
- 0.25 cup Parmesan cheese, grated
- as needed Olive oil spray
Instructions
Preheat the oven to 375°F (190°C).
Peel and thinly slice the potatoes, preferably with a mandoline, to about 1/8 inch thick for even cooking.
Lightly spray a 9x9-inch baking dish with olive oil spray to prevent sticking.
In a medium saucepan over medium heat, combine the almond milk, vegetable broth, minced garlic, fresh thyme, black pepper, and nutmeg.
Bring the mixture to a gentle simmer, then remove from heat.
Arrange one-third of the potato slices in the baking dish, overlapping slightly.
Pour one-third of the almond milk mixture over the potatoes.
Continue layering the potatoes and milk mixture, ensuring the top layer is potatoes.
Cover the dish with aluminum foil and bake in the preheated oven for 50 minutes.
Remove the foil and sprinkle the grated Parmesan cheese over the top.
Return the dish to the oven and bake for an additional 20 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
Let the gratin rest for 10 minutes before serving to allow the flavors to meld.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 750 mg | 33% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 5.1 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1180 mg | 91% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3163 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
