Light Potatoes Au Gratin

By Kitchen Keys  

December 16, 2015

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This simple potatoes au gratin recipe gives a lighter take on a traditionally delicious side dish.



500 g Unpeeled potatoes, 1/2 centimeter slices

3/4 cup Fresh mushrooms, sliced

1 Garlic clove, minced

1/2 tbsp Olive oil

2 cups Skimmed milk

2 tbsp Flour

dash Ground nutmeg

pinch Paprika

1/2 cup Light cheddar cheese

Salt and pepper to flavor


Put the potatoes in a pot & cover with tap water & 1/2 tsp salt. Place the pot over medium-high heat on the stove until the water boils.

Once boiling, cook for 5 more minutes or until the potatoes start to get tender, but still slightly firm. Drain the potatoes and set aside.

Preheat the oven at 180 C.

Heat a small pan over medium high heat. Once hot, add the olive oil and mushrooms; season with salt & pepper. Cook until mushrooms start to release their water, then add garlic. Give a good stir & turn off the heat (the mixture shouldn't be dry). Set aside.

In a small pot, whisk milk and flour until the flour is totally dissolves. Place the pot over medium heat stirring constantly until the sauce thickens.

Turn off the heat, add 1/4 cup cheese, nutmeg & paprika; whisk to dissolve the cheese. Season with salt and pepper.

Mix the potatoes with the mushroom and garlic mixture and evenly layer into a baking pan. Be sure they're not spread too thin.

Pour the sauce over the potatoes and sprinkle the remaining 1/4 cup cheese on top.

Bake uncovered for about 25-30 minutes, and broil the top golden brown to finish.

Note: To be sure potatoes are cooked through, they should be very soft when poked with a fork.

Kitchen Keys, started by Sara El Refaie, is a food blog to help you serve delicious, comforting food for your family, while also guiding you around the kitchen. Because they understanding your busy lifestyle, Kitchen Keys provides you with tested tips and tricks to save you time and effort, and to bring joy back into the kitchen. Find more from Kitchen Keys at