Low Sodium Truffade
Discover a healthier twist on a French classic with this Low Sodium Truffade—a comforting, cheesy potato dish that’s big on flavor but light on sodium. Featuring tender Yukon Gold potatoes cooked to golden perfection, this recipe replaces traditional high-sodium cheeses with a low-sodium shredded Swiss or Gruyere alternative. Infused with the aromatic warmth of garlic and freshly cracked black pepper, the dish is finished with rich melted cheese and a sprinkle of fresh parsley for a touch of color and herbal brightness. Prepared in just one skillet and ready in under 40 minutes, this truffade is perfect as a comforting side or a hearty main when paired with a fresh salad or steamed veggies. Ideal for anyone seeking low-sodium recipes without sacrificing indulgence, this French-inspired dish is a flavorful must-try!
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Ingredients
- 1.5 lbs Yukon Gold potatoes
- 2 tablespoons Unsalted butter
- 2 cloves Garlic (minced)
- 1.5 cups Low-sodium shredded cheese (Swiss or Gruyere)
- 0.5 teaspoons Black pepper (freshly ground)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 1 tablespoon Olive oil
Directions
Step 1
Peel the potatoes and cut them into thin, even slices (about 1/8 inch thick). Rinse the potato slices in water and pat them dry with a kitchen towel or paper towels.
Step 2
Heat a large nonstick or cast-iron skillet over medium heat, then add the olive oil and unsalted butter. Let the butter melt completely.
Step 3
Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Ensure that the garlic does not burn.
Step 4
Add the sliced potatoes to the skillet in a single layer, if possible. Cook them for 10-12 minutes, flipping occasionally, until they are golden brown and tender.
Step 5
Season the potatoes with freshly ground black pepper. Remember to leave out salt to keep this recipe low sodium.
Step 6
Reduce the heat to low. Scatter the low-sodium shredded cheese evenly over the potatoes. Cover the skillet with a lid and allow the cheese to melt, about 3-4 minutes.
Step 7
Once the cheese is melted and gooey, remove the skillet from the heat. Use a spatula to gently lift and fold the truffade to mix the cheese and potatoes together slightly.
Step 8
Garnish with freshly chopped parsley before serving warm. Pair with a simple side salad or steamed vegetables for a complete meal.
Nutrition Facts
| Serving size | (900.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1508.7 |
| Total Fat 92.6g | 0% |
| Saturated Fat 46.2g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 212mg | 0% |
| Sodium 172.4mg | 0% |
| Total Carbohydrate 128.2g | 0% |
| Dietary Fiber 9.7g | 0% |
| Total Sugars 4.7g | |
| Protein 62.6g | 0% |
| Vitamin D 36IU | 0% |
| Calcium 1614.0mg | 0% |
| Iron 6.3mg | 0% |
| Potassium 3029.5mg | 0% |
Source of Calories