Potato gratin, skinny version
For Christmas dinner I made this delicious potato gratin recipe, a tasty but skinny version. Without cream and therefore very light and served in one person bowls. Looks great!
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- 4 ramekins or oven dishes
- Grater
- Pastry brush
Ingredients
- 8 tablespoons herb oil with Italian herbs like rosemary, thyme or oregano
- 4 potatoes firm cooking and organic
- 75 grams cheese
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 220 degrees Celsius.
- Brush the inside of the ramekin with the herb oil.
- Slice the potatoes into thin wedges.
- Put the potato slices in the ramekin while forming a circle.
- Brush the top with the herb oil and sprinkle the potatoes with the remaining oil.
- Grate the cheese and divide the cheese over the potatoes.
- Put 25-30 minutes in the preheated oven. When the cheese is browning to quick, cover the ramekins with foil.
Nutrition
Calories: 447kcal | Carbohydrates: 27g | Protein: 10g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 20mg | Sodium: 138mg | Fiber: 5g | Sugar: 1g | Vitamin A: 188IU | Vitamin C: 24mg | Iron: 7mg
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