Low Sodium Truffade
Discover a heart-healthy twist on the classic French dish with this Low Sodium Truffade recipe! Featuring tender Yukon Gold potatoes sautéed to golden perfection in unsalted butter and olive oil, this dish is elevated by gooey melted low-sodium Swiss or Gruyere cheese, creating a creamy, indulgent flavor without the added salt. Fragrant minced garlic and freshly ground black pepper add depth, while a sprinkle of chopped parsley offers a vibrant, fresh finish. Ready in just 40 minutes and serving four, this skillet-to-table dish is perfect for those seeking a lighter alternative to traditional truffade. Serve it alongside a crisp green salad or steamed vegetables for a balanced yet decadent meal. Both comforting and health-conscious, this is the ultimate low sodium potato gratin!
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Recipe Information
Ingredients
- 1.5 lbs Yukon Gold potatoes
- 2 tablespoons Unsalted butter
- 2 cloves Garlic (minced)
- 1.5 cups Low-sodium shredded cheese (Swiss or Gruyere)
- 0.5 teaspoons Black pepper (freshly ground)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 1 tablespoon Olive oil
Instructions
Peel the potatoes and cut them into thin, even slices (about 1/8 inch thick). Rinse the potato slices in water and pat them dry with a kitchen towel or paper towels.
Heat a large nonstick or cast-iron skillet over medium heat, then add the olive oil and unsalted butter. Let the butter melt completely.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Ensure that the garlic does not burn.
Add the sliced potatoes to the skillet in a single layer, if possible. Cook them for 10-12 minutes, flipping occasionally, until they are golden brown and tender.
Season the potatoes with freshly ground black pepper. Remember to leave out salt to keep this recipe low sodium.
Reduce the heat to low. Scatter the low-sodium shredded cheese evenly over the potatoes. Cover the skillet with a lid and allow the cheese to melt, about 3-4 minutes.
Once the cheese is melted and gooey, remove the skillet from the heat. Use a spatula to gently lift and fold the truffade to mix the cheese and potatoes together slightly.
Garnish with freshly chopped parsley before serving warm. Pair with a simple side salad or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
1509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 172 mg | 7% | |
| Total Carbohydrate | 128.2 g | 47% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 4.7 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1614 mg | 124% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3030 mg | 64% | |
*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.
