Potatoes au Gratin
Yep, Potatoes au Gratin, these are yummy, gooey, cheesy and yes; they are low fat. Trust me my friend, trust me!
Serves 8 – 10
½ tbsp butter
5 Large, red skinned potatoes, washed (skin on)
1 ½ Cup 1% milk
½ Cup fat free sour cream
5 Sprigs of fresh thyme, leaves only
1 tsp Dijon mustard
3 Cloves garlic, crushed
2 tbsp whole wheat flour
1 tsp salt
½ tsp pepper
½ Cup old sharp cheddar cheese, grated
– Preheat your oven to 400.
– Grease a large casserole dish (I used a pretty 9 x 13 lasagna pan).
– Slice the potatoes into ¼ inch thick slices.
– In a large bowl (I used a large measuring cup for easy pouring) whisk the milk, sour cream, thyme leaves, Dijon mustard, garlic, flour, salt and pepper.
– Place an even layer of the potatoes in the casserole dish, reserving the ”pretty” slices for the top layer.
– Pour half of the milk mixture over the first layer of the potatoes.
– Top with the second (and final layer) of potatoes; try to keep everything level.
– Pour the remainder of the liquid evenly over the top layer of potatoes.
– Top with the cheddar cheese.
– Cover the pan with tin foil and bake it covered for 30 minutes.
– Remove the foil and bake the dish for another 30 minutes, until the potatoes are cooked and the cheese is bubbly and slightly darkened; turn your broiler to high after the potatoes have finished baking if need be.
– Let the pan rest for 10 minutes before serving; the sauce thickens more as the gratin sits.
- Feel free to use any type of potato here.
- This would be a great place to experiment with different cheeses. Just remember the sharper the cheese flavour, the less cheese you need to use!
- Dried thyme would work here, ½ tsp should do the trick.