Healthier Potatoes Au Gratin
Ingredients:
- 3 Russet Potatoes
- 1 Leeks white and pale green parts only, thinly sliced
- 3 cloves Garlic minced or pressed
- 10 oz Frozen Cauliflower
- .25 c Whole Milk
- .25 tsp Dried Nutmeg
- 1.25 c Cheddar Cheese shredded
- 2 tbsp Fresh Chives chopped
- .5 tsp Sea Salt
- .25 tsp Ground Black Pepper
Instructions:
- Preheat the oven to 475 degrees F.
- Swirl the sliced leeks in a large bowl of water and set aside.
- Cut the potatoes into ⅛-inch-thick rounds.
- Heat a large saucepan over medium heat. Add the frozen cauliflower and the garlic. Season with salt and pepper. Cook until cauliflower softens, about 5-7 minutes.
- Turn off the heat. Puree the cauliflower and garlic with an immersion hand blender (or a food processor).
- Add the milk and nutmeg and stir to combine. Add ¾ cup of the grated cheddar.
- Arrange one-third of the sliced potatoes along the bottom of a casserole dish. Add one-third of the leeks. Season with salt and pepper. Using heaping spoonfuls, arrange one-third of the cauliflower-cheddar mixture over the potatoes and leeks. Repeat two more times or until you use all the mixtures.
- Sprinkle ¼ cup of grated cheddar over the top.
- Cover the dish with aluminum foil and place in the oven. Cook for about 35 minutes.
- Test the potatoes in the center of the dish to see if all are fully cooked and easily pierced with a fork. If not: continue baking for a few more minutes.
- When they are fork-tender: remove the foil, sprinkle the remaining ¼ cup of cheddar over the top, and place under the broiler.
- Remove from the oven when the top is bubbling and golden, after about 3 minutes. Top with fresh chopped chives, and serve.
Nutrition
Calories: 314kcal | Carbohydrates: 38g | Protein: 15g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 551mg | Potassium: 982mg | Fiber: 4g | Sugar: 4g | Vitamin A: 815IU | Vitamin C: 48mg | Calcium: 325mg | Iron: 2mg
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