Low Sodium Kartoffelgratin
Slice into comfort with this irresistible Low Sodium Kartoffelgratin, a lighter twist on the classic German potato gratin! Featuring tender layers of thinly sliced Yukon Gold potatoes, a creamy garlic-infused sauce, and a generous sprinkle of nutty Gruyère cheese, this dish packs indulgent flavor without the extra salt. Perfect for those seeking a heart-friendly recipe, the savory blend of dried thyme, black pepper, and fresh parsley provides a burst of aromatic goodness in every bite. Baked to golden perfection and topped with a bubbling cheesy crust, this dish makes an excellent side for roasted meats, festive dinners, or even a cozy weeknight treat. With just 20 minutes of prep and easy-to-follow steps, Low Sodium Kartoffelgratin is your go-to recipe for warmth and satisfaction.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cloves Garlic, minced
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Dried thyme
- 1.5 cups Grated Gruyère cheese
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the potatoes into 1/8-inch thick rounds using a mandoline or a sharp knife. Set aside in a bowl of cold water to prevent browning.
In a medium saucepan, melt the unsalted butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Whisk in the all-purpose flour, stirring constantly for about 1 minute until the mixture is lightly golden (forming a roux).
Gradually whisk in the whole milk and heavy cream. Continue to cook, whisking frequently, until the mixture begins to thicken, about 5-7 minutes.
Stir in the ground black pepper and dried thyme, and remove from heat.
Grease a 9x13-inch baking dish with a little butter or non-stick spray.
Drain the potato slices and pat them dry with a clean towel.
Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cream sauce over the potatoes, sprinkle with half of the Gruyère cheese.
Layer the remaining potatoes over the first layer, then pour over the rest of the cream sauce, ensuring all potatoes are covered. Finish with the remaining cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for an additional 20-30 minutes, until the potatoes are tender and the top is golden brown.
Allow the gratin to rest for about 10 minutes before serving.
Garnish with fresh chopped parsley just before serving. Enjoy your comforting low sodium Kartoffelgratin!
Nutrition Facts
Calories |
2766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.5 g | 224% | |
| Saturated Fat | 107.1 g | 536% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 1536 mg | 67% | |
| Total Carbohydrate | 197.6 g | 72% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 30.4 g | ||
| Protein | 84.9 g | 170% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2268 mg | 174% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 4788 mg | 102% | |
*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.
