Good Lifestyle

The basic idea behind a gratin (especially when it is ordered in most major restaurants) is to transform thePotato In a vessel for heavy cream and butter, which explains why only a lateral part of a gratin restaurant could have more calories than the entrance it accompanies. Let's give the gratin that the lateral dish was intended to be and let the meal protein part take the central scene. In our version of the potato gratin, we finish our recipe by negotiating in a lower grease milk for the traditional cream and dabbing normal potatoes with dense nutrients, loaded fibers.Sweet potatoes rather than heavy heavy alternative. Try to belong to them as a dish of accompaniment with agrilled chicken, agrilled steak, or even your nextTHANKSGIVING TURKEY. Your guests will be delighted to meet your new accompanying dish.

Nutrition:210 calories, 7 g of grease (4.5 g saturated), 180 mg of sodium

Serve 4

You will need

2 c.
2 tablespoons of flour
2 cups 2% milk
Muscade pinch
2 medium gold potatoes in Yukon, peeled and sliced ​​trenches of 1/8 "
2 medium soft potatoes, peeled and cut in slices of 1/8 "
Black salt and pepper
1/2 cup grated Gruyère or other Swiss cheese
Rosemary reloaded for the filling (optional)

How to do it

1. Preheat the oven to 375 ° F.
2. Melt the butter in an average pan over medium heat.
3. Stir in flour and cook, stirring for 1 minute to help eliminate a little bit of raw flour taste.
4. Slowly add milk, whipping to help prevent the pieces of forming.
5. Simérôte the béchamel for 5 minutes, until it begins to thicken the consistency of the thick cream.
6. Season with nutmeg.
7. Layer the potatoes in a pattern that overlap in the bottom of a 10 "cast iron Or 8 "x 8" baking dish, alternating between regular and sweet potatoes and season each layer of salt and black pepper. (You should have enough potatoes to make a gratin of 4 layers.)
8. Pour on the béchamel, then high with grated cheese.
9. Cover with aluminum foil and cook for 20 minutes.
10. Increase the temperature at 450 ° F.
11. Remove the sheet and continue cooking for about 20 minutes until the gratin surface is well browned.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!