Guilt-Free Potato Gratin

Guilt-Free Potato Gratin


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Potato gratin is good for so many reasons. It's cheesy, tender, and relatively cheap to make. All you have to do is replace a couple of the traditional ingredients with lighter ones and enjoy!

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Time needed

10 min preparation + 50 min cooking

Serving Size / Yield

7 servings


  • 6 medium yukon potatoes, peeled and thinly sliced
  • ¾ C. reduced fat cheddar
  • 1 C. milk, fat free
  • 1 bay leaf
  • ¼ tsp. Ground nutmeg
  • 2 Tbs. light butter, melted
  • ½ tsp. Garlic powder
  • 2 tsp. Dried thyme
  • Salt and pepper

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Preheat the oven to 425 degrees. Prepare a baking dish with olive oil. In a large bowl, combine the potatoes with the butter, salt, garlic powder, and pepper. Place half of the potatoes inside of the baking dish and top with ¼ cup of the cheese. Add the rest of the potatoes. In a saucepan, bring the milk, bay leaf, thyme, and nutmeg to a boil and pour it over the potatoes. Top it with the rest of the cheese and bake uncovered for 50 minutes.

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