Low Fat Classic Potato Gratin
Experience comfort food at its finest with this Low Fat Classic Potato Gratin—a lighter take on the beloved French dish that doesn't skimp on flavor. Featuring perfectly tender Yukon Gold potatoes layered with a creamy, cheese-infused sauce made from fat-free milk, low-fat mozzarella, and a touch of Parmesan, this recipe delivers indulgence with reduced calories. Flavored with aromatic garlic, fresh thyme, and a hint of nutmeg, each bite is rich and savory. Skillfully thickened with cornstarch for a velvety texture, this healthier gratin is baked to golden perfection with a bubbling top that’s sure to impress. Ready in just 80 minutes, it’s ideal for family dinners, holidays, or as an elegant side dish. Garnish with fresh thyme and serve warm for a wholesome, crowd-pleasing dish that won’t weigh you down. Perfect for those seeking hearty yet healthy comfort food!
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Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 2 cups Fat-free milk
- 1 cup Low-fat mozzarella cheese, shredded
- 2 tablespoons Parmesan cheese, grated
- 2 tablespoons Cornstarch
- 2 cloves Garlic, minced
- 1 teaspoon Fresh thyme, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish with cooking spray and set aside.
Peel and thinly slice the Yukon Gold potatoes, aiming for uniform slices about 1/8-inch thick to ensure even cooking.
In a medium saucepan, combine the fat-free milk, minced garlic, salt, black pepper, nutmeg, and freshly chopped thyme. Heat over medium heat until warm but not boiling.
In a small bowl, mix the cornstarch with a couple of tablespoons of the warm milk mixture to create a slurry, then slowly whisk it back into the saucepan. Continue to stir as the mixture thickens slightly.
Remove the milk mixture from heat and stir in the shredded low-fat mozzarella cheese until melted and integrated.
Arrange half of the potato slices evenly in the prepared baking dish, overlapping them slightly. Pour half of the milk-cheese mixture over the potatoes, spreading it gently.
Layer the remaining half of the potato slices over the first layer and pour the remaining milk-cheese mixture evenly over the top.
Sprinkle the grated Parmesan cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue to bake uncovered for an additional 25 to 30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Allow the gratin to cool for about 10 minutes before serving. This will help it set and make it easier to slice.
Serve warm, garnished with additional thyme if desired.
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 3514 mg | 153% | |
| Total Carbohydrate | 205.1 g | 75% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 34.9 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1694 mg | 130% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 4737 mg | 101% | |
*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.
