Low Sodium Gratin Dauphinois
Indulge in the creamy perfection of Low Sodium Gratin Dauphinois, a heart-healthy twist on the classic French dish. This recipe combines thinly sliced russet potatoes, rich heavy cream infused with fragrant garlic and fresh thyme, and a light sprinkle of Gruyère cheese, all baked to golden, bubbly perfection. By swapping traditional salted ingredients for low-sodium alternatives, this dish delivers luxurious flavor without sacrificing health-conscious goals. Perfect for holiday gatherings or cozy dinners, this gratin pairs beautifully with roasted meats or a simple salad. With just a few simple steps and wholesome ingredients, you can create a comforting side dish that’s as elegant as it is nourishing.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 large Garlic cloves
- 2 tablespoons Unsalted butter
- 2 cups Heavy cream
- 3 sprigs Fresh thyme
- 0.5 teaspoon Freshly ground black pepper
- 0.25 teaspoon Nutmeg
- 1 cup Gruyère cheese (low sodium if available)
Instructions
Preheat your oven to 350°F (175°C).
Peel the russet potatoes and slice them thinly, about 1/8 inch thick, using a mandoline or sharp knife for consistency.
Peel and finely mince the garlic cloves.
In a medium-sized saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
Pour the heavy cream into the saucepan with the garlic and butter. Add the thyme sprigs and bring the mixture to a gentle simmer, stirring occasionally. This should take about 5 minutes.
Remove the cream mixture from heat, and discard the thyme sprigs. Stir in freshly ground black pepper and nutmeg for added flavor.
Grease a 9x13-inch baking dish with butter. Layer half of the potato slices into the dish, overlapping them slightly.
Pour half of the cream mixture over the layered potatoes to coat them evenly.
Sprinkle half of the grated Gruyère cheese over the potatoes and cream.
Repeat the layering process with the remaining potato slices, cream mixture, and cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
After 45 minutes, remove the foil and continue baking for an additional 35 to 45 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Allow the gratin to cool slightly before serving. Slice and serve warm, enjoying the creamy, cheesy goodness of this low sodium dish.
Nutrition Facts
Calories |
3492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.9 g | 334% | |
| Saturated Fat | 155.4 g | 777% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 406 mg | 18% | |
| Total Carbohydrate | 158.7 g | 58% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 8.3 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2569 mg | 198% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 4150 mg | 88% | |
*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.
