I recently had an insane craving for amazing potato gratin. The trouble is, traditional potato gratin is very calorific – all that cream and cheese and butter (nom). So I decided to try and make a healthier version. I was under no illusion that I could make it super healthy, but the version I came up with was tasty and healthier! Little changes can have a big impact!
The main substitute that I made was instead of cream and lots of cheese, I used quark and half fat cheese. It turned out really well! Quark is a cream cheese like product which is popular in northern Europe. It is very low in fat and has a creamy texture. Making it a great healthier alternative in both sweet and savoury recipes! Whilst it isn’t a direct substitute for cream, it works well in dishes like gratin where a creamy cheese-like consistency is required!
I served this gratin with a quorn roast and lots of fresh vegetables. Fantastic veggie Sunday lunch!
- 800g white potatoes
- 1 large leek (finely sliced)
- 1 stem of fresh rosemary
- 250g quark
- 250ml vegetable stock
- 50ml skimmed milk/ milk alternative
- 1 clove of garlic
- freshly grated nutmeg
- salt and pepper to taste
- 50g low fat mature cheddar
- one ball of low fat mozzarella
Preheat oven to gas mark 6
- Slice the potatoes and place into a pan of cold water. Salt and bring to the boil.
- As soon as the potatoes are starting to become tender, remove from the heat.
- Heat the stock, milk, nutmeg and minced garlic in a pan on a low heat.
- Layer the potatoes in an oven proof dish. Sprinkle all the leeks on top followed by half of the mozzarella and the quark.
- Pour half the stock mixture over the potatoes and leeks.
- Layer the rest of the potatoes over the top of the mixture. Pour in the rest of stock (be careful not to over fill the dish).
- Sprinkle the cheddar cheese and rest of the mozzarella and quark on top. Garnish with fresh rosemary, salt and pepper.
- Bake for around 30 to 40 minutes or until the top is bubbly and golden.
- Serve with your choice of vegetables! We had kale, roasted root veg and asparagus!