Low Fat Gratin Dauphinois
Indulge guilt-free with this *Low Fat Gratin Dauphinois*, a lightened version of the classic French potato dish that's big on flavor and low on calories. Perfectly layered potatoes and sweet onions are infused with a creamy, aromatic mixture of skim milk, low-fat crème fraîche, garlic, and a hint of nutmeg, then topped with a golden crust of Parmesan cheese. This healthier twist keeps all the comforting decadence of traditional gratin while reducing fats with clever ingredient swaps. Baked to perfection in just 70 minutes, it’s an elegant yet approachable side dish ideal for holidays, dinner parties, or simple weeknight meals. Serve it warm with a sprinkle of fresh thyme for a touch of herbal brightness, and watch it become your crowd-pleasing classic! Keywords: low fat gratin dauphinois, healthy potato side dish, lightened French recipes.
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Recipe Information
Ingredients
- 2 pounds potatoes
- 1 medium onion
- 2 cloves garlic
- 2 cups skim milk
- 0.5 cup low-fat crème fraîche
- 0.5 cup grated Parmesan cheese
- 0.25 teaspoon nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme
- cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them thinly, about 1/8-inch thick. You can use a mandoline for even slices.
Peel and thinly slice the onion.
Peel and finely chop the garlic cloves.
In a medium saucepan, add the skim milk, low-fat crème fraîche, chopped garlic, nutmeg, salt, black pepper, and thyme. Heat gently over medium heat, stirring occasionally, until the mixture is warm and well combined. Do not boil.
Lightly coat a 9x13 inch baking dish with cooking spray.
Arrange half of the potato slices in the bottom of the prepared baking dish, overlapping them slightly. Scatter half of the sliced onions over the potatoes.
Pour half of the milk mixture over the potatoes and onions.
Repeat with the remaining potato slices and onions, finishing by pouring the remaining milk mixture on top.
Sprinkle the grated Parmesan cheese evenly over the top.
Cover the baking dish with foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for an additional 30 minutes or until the potatoes are tender and the top is golden and crispy.
Let it sit for 10 minutes before serving to allow the gratin to set slightly.
Serve warm, garnished with additional fresh thyme if desired.
Nutrition Facts
Calories |
1432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 3385 mg | 147% | |
| Total Carbohydrate | 238.7 g | 87% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 46.1 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1368 mg | 105% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 6104 mg | 130% | |
*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.
