This lighter take on the classic Gratin Dauphinois is a family favorite in my home. With creamy layers of potatoes and a velvety sauce made secretly richer with white beans, it’s a dish that never fails to impress. Whether served as a side for a cozy dinner or a holiday meal, it’s comforting, flavorful, and guilt-free!
Preparation
20
min
Cooking
60
min
Portion
4
Ingredients
- 500 ml (2 cups) milk
- 80 ml (⅓ cup) 15% cooking cream or soy cream
- 6 cloves garlic, minced
- 2.5 ml (½ tsp) nutmeg
- Pepper and salt, to taste
- 125 ml (½ cup) canned white kidney beans, rinsed and drained
- 7.5 ml (½ tbsp) extra virgin olive oil
- 600 g (1.3 lbs) small or medium potatoes, thinly sliced
Preparation
- Preheat the oven to 375°F (190°C).
- In a blender, combine the milk, beans, cream, garlic, nutmeg, salt, and pepper. Blend until smooth.
- Transfer the mixture to a saucepan and warm over low heat, stirring occasionally. Avoid boiling.
- Lightly oil a baking dish and arrange the potato slices in layers.
- Pour the warmed milk and cream mixture evenly over the potatoes, ensuring all layers are covered.
- Cover the dish with aluminum foil and bake for about 60 minutes, or until the potatoes are tender.
- Remove the foil and bake for an additional 30 minutes, or until the top is golden and begins to brown.
- Let the gratin rest for 15 minutes before serving to allow the flavors to settle.
Notes
Can be refrigerated for 3-4 days.
While traditional Gratin Dauphinois doesn’t include cheese, you can sprinkle a low-fat cheese over the top for the last 30 minutes of baking if desired.
Registered Dietitian Nutritionist in Montreal
