Pinched Potatoes au Gratin

Pinched of most unhealthy fats, these are a great wintertime side dish

Serves 4


  • 4 medium Russet potatoes, peeled

  • 1/2 cup nonfat milk

  • 2 ounces Gruyère, grated

  • 2 garlic cloves, smashed a bit

  • pinch nutmeg

  • salt and fresh ground pepper

  • kitchen slicer or Mandoline to cut the potatoes paper-thin

  • 8-inch skillet


Preheat oven to 350° or 300° convection.

In a small saucepan, bring the milk, garlic, nutmeg and a few turns of black pepper to a simmer. Reduce heat to lowest setting - or turn it off completely - and allow to steep for 5 minutes.

Using slicer or Mandoline, thinly slice the potatoes Line the bottom of the skillet with a single layer of potatoes, overlapping them slightly. You won't use the entire potato in one layer; just save what's left for the next layer. Pour about a tablespoon of the steeped milk over the layer of potatoes, sprinkle a bit of salt and some fresh ground pepper on top. Top with a scant 1-2 t grated Gruyère. Repeat until you have used all the potato slices. Save the most generous sprinkling of cheese for the top layer.

Cover the skillet with foil or a lid and place in the preheated oven for about 45 minutes. Remove cover and bake another 10-15 minutes, or until the top is golden. Allow to cool for about five minutes before serving.

copyright 2008-2014 Katie Fairbank