Low Sodium Gratin Dauphinois

Indulge in the creamy decadence of this *Low Sodium Gratin Dauphinois*, a lighter twist on the classic French side dish. This recipe swaps out the typical high-sodium ingredients while preserving the rich, velvety layers of thinly sliced russet potatoes infused with garlic, fresh thyme, and a hint of nutmeg. Topped with nutty Gruyère cheese (using a low-sodium option when available) and baked to golden perfection, this gratin delivers indulgent flavor without compromising heart health. Perfect for holiday dinners or a comforting weeknight side, this gourmet dish pairs beautifully with roasted meats or fresh salads. With simple ingredients and easy preparation, this low-sodium potato gratin will become an irresistible addition to your recipe repertoire.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 4 medium Russet potatoes
• 2 large Garlic cloves
• 2 tablespoons Unsalted butter
• 2 cups Heavy cream
• 3 sprigs Fresh thyme
• 0.5 teaspoon Freshly ground black pepper
• 0.25 teaspoon Nutmeg
• 1 cup Gruyère cheese (low sodium if available)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Peel the russet potatoes and slice them thinly, about 1/8 inch thick, using a mandoline or sharp knife for consistency.

Step 3

Peel and finely mince the garlic cloves.

Step 4

In a medium-sized saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 5

Pour the heavy cream into the saucepan with the garlic and butter. Add the thyme sprigs and bring the mixture to a gentle simmer, stirring occasionally. This should take about 5 minutes.

Step 6

Remove the cream mixture from heat, and discard the thyme sprigs. Stir in freshly ground black pepper and nutmeg for added flavor.

Step 7

Grease a 9x13-inch baking dish with butter. Layer half of the potato slices into the dish, overlapping them slightly.

Step 8

Pour half of the cream mixture over the layered potatoes to coat them evenly.

Step 9

Sprinkle half of the grated Gruyère cheese over the potatoes and cream.

Step 10

Repeat the layering process with the remaining potato slices, cream mixture, and cheese.

Step 11

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

Step 12

After 45 minutes, remove the foil and continue baking for an additional 35 to 45 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.

Step 13

Allow the gratin to cool slightly before serving. Slice and serve warm, enjoying the creamy, cheesy goodness of this low sodium dish.

Nutrition Facts

Serving size	(1456.0g)

Amount per serving	% Daily Value*
Calories	3491.7

Total Fat 260.9g	0%
Saturated Fat 155.4g	0%
Polyunsaturated Fat g
Cholesterol 755.0mg	0%
Sodium 405.6mg	0%
Total Carbohydrate 158.7g	0%
Dietary Fiber 13.2g	0%
Total Sugars 8.3g
Protein 93.1g	0%

Vitamin D 14.4IU	0%
Calcium 2568.8mg	0%
Iron 9.2mg	0%
Potassium 4150.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.0%

Protein: 11.1%

Carbs: 18.9%