POTATO GRATIN

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The holy month of Ramadan is coming to an end & this brings an ache to my heart. Although fasting, cooking tons of food & handling the kinds aren’t easy yet the spirit of this month makes everything smooth.

One of the best side dishes to serve in Ramadan is Potato Gratin; it is a REAL CROWD PLEASER as who can say NO to tender potatoes soaked in a creamy sauce flavored with amazing cheese.

To help you overcome the guilt that usually comes with this dish; I am not using any butter or cream yet NO compromise on taste whatsoever as the cheese mixture & the mustard give this butter-less cream-less dish the delicious creamy flavor you are expecting.

If you want to make this dish even lighter, use skimmed milk & light cheese.

LIGHTER POTATO GRATIN

  • Servings: 5
  • Time: 40 minutes
  • Difficulty: easy
  • Print

Ingredients:

  • 700 gm potato cut into 0.5 cm slices
  • 2 1/2 cups half skimmed milk 
  • 2 1/2 tbsp flour 
  • 1/4 tsp garlic minced (optional)
  • 1/2 tbsp mustard
  • 1/3 cup edam cheese shredded
  • 1/3 cup gouda cheese shredded
  • 1/8 tsp nutmeg
  • salt & pepper

Directions

  • Preheat oven at 180 C.
  • Prepare the Potatoes: Cover the potatoes with tap water in a pot & bring to a boil over high heat. Keep boiling for about 2-3 minutes until the potatoes start to soften but are still somehow firm when poked with a fork. Drain & set aside.
  • Prepare the white sauce: Whisk the flour into the milk off heat until the flour is dissolved. Place the pot over medium heat, whisking frequently until the sauce boils & thickens. Turn off heat, whisk the mustard, nutmeg, garlic, edam & gouda cheese into the sauce. Whisk until the cheese melts. Season with salt & pepper.
  • Assemble: Layer the potatoes in a baking dish & cover with the sauce. Sprinkle a pinch of nutmeg & black pepper on the top. Bake uncovered for about 20-30 minutes or until the sauce is bubbling & the top is golden. Serve immediately.

Notes:

  • For a lighter option, you can use skimmed milk & light gouda/edam cheese.
  • If you don’t have edam cheese, you can use 2/3 cup gouda cheese.
  • Make sure that the potato is still somehow raw when boiled; not fully cooked.
  • Because ovens vary a lot, you might need to open the broiler at the end for a couple of minutes to make the top golden.

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