Low Sodium Kartoffelgratin

Elevate your comfort food game with this irresistibly creamy Low Sodium Kartoffelgratin, a delightful twist on the classic German potato gratin. This recipe delivers all the decadence without overloading on salt, showcasing tender slices of Yukon Gold potatoes layered with a velvety garlic-infused cream sauce and topped with nutty, melted Gruyère cheese. A touch of dried thyme and fresh parsley brings a burst of earthy freshness to every bite. Perfectly golden and crisp on top, this dish is healthier yet indulgent, making it a crowd-pleasing side for holiday feasts or cozy weeknight dinners. Ready in just 90 minutes, this low-sodium gratin is an elegant addition to your table that doesn't compromise on flavor or satisfaction.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 2 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 2 cups Whole milk
• 1 cup Heavy cream
• 2 cloves Garlic, minced
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Dried thyme
• 1.5 cups Grated Gruyère cheese
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel and thinly slice the potatoes into 1/8-inch thick rounds using a mandoline or a sharp knife. Set aside in a bowl of cold water to prevent browning.

Step 3

In a medium saucepan, melt the unsalted butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.

Step 4

Whisk in the all-purpose flour, stirring constantly for about 1 minute until the mixture is lightly golden (forming a roux).

Step 5

Gradually whisk in the whole milk and heavy cream. Continue to cook, whisking frequently, until the mixture begins to thicken, about 5-7 minutes.

Step 6

Stir in the ground black pepper and dried thyme, and remove from heat.

Step 7

Grease a 9x13-inch baking dish with a little butter or non-stick spray.

Step 8

Drain the potato slices and pat them dry with a clean towel.

Step 9

Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cream sauce over the potatoes, sprinkle with half of the Gruyère cheese.

Step 10

Layer the remaining potatoes over the first layer, then pour over the rest of the cream sauce, ensuring all potatoes are covered. Finish with the remaining cheese.

Step 11

Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.

Step 12

Remove the foil and continue baking for an additional 20-30 minutes, until the potatoes are tender and the top is golden brown.

Step 13

Allow the gratin to rest for about 10 minutes before serving.

Step 14

Garnish with fresh chopped parsley just before serving. Enjoy your comforting low sodium Kartoffelgratin!

Nutrition Facts

Serving size	(1873.3g)

Amount per serving	% Daily Value*
Calories	2765.9

Total Fat 174.5g	0%
Saturated Fat 107.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 540.6mg	0%
Sodium 1536.0mg	0%
Total Carbohydrate 197.6g	0%
Dietary Fiber 13.5g	0%
Total Sugars 30.4g
Protein 84.9g	0%

Vitamin D 250.7IU	0%
Calcium 2267.5mg	0%
Iron 9.1mg	0%
Potassium 4787.6mg	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: 58.2%

Protein: 12.6%

Carbs: 29.3%