Potatoes au Gratin

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.

Notes:

1. Feel free to use any type of potato here.
2. 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!
3. Dried thyme would work here, ½ tsp should do the trick.