Potato Gratin Rosie Daley
Indulge in the comforting elegance of Potato Gratin Rosie Daley, a lighter take on the classic French-inspired dish. This recipe features thinly sliced Yukon Gold potatoes layered with nutty Parmesan cheese and infused with the warm, aromatic flavors of garlic, thyme, and a hint of nutmeg. A velvety mixture of low-fat milk and chicken or vegetable stock replaces heavy cream, creating a rich yet guilt-free sauce that bubbles to golden perfection in the oven. Prepped in just 20 minutes, this stunning side dish is ideal for family dinners or holiday gatherings, with its creamy texture and crisp, cheesy topping sure to impress. Don't forget the finishing touch of fresh parsley for a pop of color! Perfect for pairing with roasted meats or a hearty salad, this versatile potato gratin brings gourmet flair to any meal.
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Recipe Information
Ingredients
- 4 medium-sized Yukon Gold potatoes
- 2 cloves Garlic
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.75 cup Grated Parmesan cheese
- 1 cup Low-fat milk
- 0.5 cup Chicken or vegetable stock
- 1 teaspoon Olive oil
- 0.25 teaspoon Nutmeg
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x9-inch or similarly sized baking dish with the olive oil.
Wash and peel the Yukon Gold potatoes. Using a mandoline slicer or a sharp knife, slice the potatoes into thin, even rounds, approximately 1/8-inch thick.
Peel and finely mince the garlic cloves. Set aside.
In a small saucepan, combine the low-fat milk, chicken or vegetable stock, minced garlic, thyme leaves, salt, black pepper, and nutmeg. Heat the mixture over medium heat, stirring occasionally, until it is warm but not boiling. Remove from heat.
Layer one-third of the sliced potatoes evenly in the prepared baking dish. Sprinkle a third of the Parmesan cheese over the potatoes. Repeat the process with two more layers of potatoes, finishing with Parmesan cheese on top.
Carefully pour the warm milk mixture evenly over the layered potatoes, ensuring the liquid covers most of the slices. Gently press down on the potatoes with a spatula to compact them slightly.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and continue to bake for another 20 minutes, or until the potatoes are tender and the top is golden brown.
Allow the gratin to rest for 10 minutes before serving. Garnish with freshly chopped parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 3986 mg | 173% | |
| Total Carbohydrate | 154.9 g | 56% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 16.7 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 1094 mg | 84% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3421 mg | 73% | |
*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.
