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
- 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
- Preheat oven 10 180 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 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.
- 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.