This is my healthy potato gratin recipe, so no heavy cream or milk or lots of butter, and It’s fairly healthy. Some olive oil, stock. I put some chopped tomatoes in it for a bit of freshness, and potatoes, onion, and garlic.

Ingredients

So I have some tin foil dishes that probably take about two medium-to-large potatoes and probably serve four people as a side dish. So, as I said, it’s two large medium to large potatoes, a clove of garlic, some sliced onions, a really good hot chicken stock, about 300 ml, and some grated Parmesan. 

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I use some chopped tomatoes, but you can skip this step if you don’t want them; it’s perfectly fine. Add some oregano, salt, and pepper. I’m not big on it, but if you want some leaf parsley chopped up, use it as a garnish at the end.

Steps

So what I do first of all is prepare my ingredients. So I peel and slice the potatoes and then your onions; you’re just going to thinly slice your onion. So, about half of one large onion.

Then crush up or slice up your garlic thinly. Prepare your hot chicken or vegetable stock, so like one chicken stock cube or vegetable stock cube with 300 ml of water, and that should be good to go.

So once you’ve got your potatoes thinly sliced and your garlic thinly sliced or crushed, then you’re going to start to lay it up. So you can put a little drizzle or wipe a little bit of olive oil on the bottom of your tin foil dish, just to stop it all from sticking, and put your oven on to 190 or 375° F, gas Mark 5. And then you can do your first layer. I like to do some onions and garlic as my first layer.

So I finally put it on the bottom, and then some salt and pepper on top of that. And then you’re going to do a layer of potatoes. So, make a nice layer; if you can make it nice and kind of symmetrical, that looks quite nice when you serve it.

Then I’m going to do some more of the rest of your garlic and onion, and then if you’ve got some chopped tomatoes, you can put a cup of finely chopped tomatoes on, then do your last little layer of potatoes, some chopped tomatoes on top of that, salt and pepper, some oregano, and if you’ve got a bay leaf you can stick that in as well. But remember to take out the end cuz it’s not nice to eat.

And then we are going to stick them in the oven once we’ve got a hot stock pulled over it. You pull that on top of all your potatoes; make sure you cover all the potatoes, so you should just see the stock coming up to just below the last layer of potatoes. 

Then place it in the oven for about 45 minutes, until the potatoes are nice and tender when you stick a fork in them. And the stock should have absorbed into the potatoes so you get, like, a nice fondant type of potato.

And then we’re going to put some cheese on top, some grated cheese or your parmesan. Then put it back in the oven for 5 minutes, or you can stick it under the hot grill, and it goes all delicious and bubbly and gorgeous. So it should be a lovely golden brown on the top and nice and bubbly.

Rest for a few minutes to let it soak up all that stuff if there’s any left, and then garnish with some parsley.

And if you want to go completely dairy-free on this, you could drop the cheese and use a vegan cheese. Or, if you want to be extra healthy, add some extra veggies like carrots.

Fiona MacLean

Healthy Potato Gratin

A lighter potato gratin baked with hot chicken or vegetable stock instead of cream, layered with onions, garlic, and optional tomatoes.

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Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 medium to large potatoes peeled and thinly sliced
• 1 clove garlic thinly sliced or crushed
• 0.5 large onion thinly sliced
• 300 ML hot chicken or vegetable stock or 1 stock cube dissolved in 300ml water
• 150 g grated Parmesan or other cheese vegan cheese can be substituted
• olive oil for greasing
• chopped tomatoes optional
• oregano
• salt and pepper
• 1 bay leaf optional
• leaf parsley chopped, for garnish (optional)

Method

 

1. Peel and thinly slice the potatoes. Thinly slice the onion, and thinly slice or crush the garlic.
2. Prepare the hot chicken or vegetable stock.
3. Preheat the oven to 190°C (375°F or gas mark 5). Wipe a little olive oil on the bottom of a baking dish to prevent sticking.
4. Place a layer of onions and garlic on the bottom of the dish and season with salt and pepper.
5. Add a symmetrical layer of potatoes, followed by the rest of the garlic and onion, and an optional couple of spoonfuls of chopped tomatoes.
6. Add the final layer of potatoes. Top with chopped tomatoes, salt, pepper, oregano, and an optional bay leaf.
7. Pour the hot stock over the potatoes until it reaches just below the top layer of potatoes.
8. Bake in the oven for about 45 minutes, until the potatoes are tender when pierced with a fork and the stock is absorbed.
9. Top with grated cheese and return to the oven for 5 minutes, or place under a hot grill until golden brown and bubbly.
10. Rest for a few minutes to absorb any remaining stock, then garnish with chopped parsley.
11. Remember to remove the bay leaf before eating.

Notes

For an extra healthy variation, additional vegetables like carrots can be added.