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Thyme Potato Gratin

This delicious side dish is always a favorite for any occasion, but especially the holiday season! Potassium-rich potatoes and magnesium-packed cashews make this dish super nutritious and delicious.

Makes 8 servings. Total preparation time: 1 hour.

Preparation


1. Preheat oven to 375 degrees. In a large Dutch oven or pot, boil water and add potatoes. Stir in soy milk, butter substitute, thyme and 1 teaspoon salt. Cook for 15-20 minutes until potatoes are tender.

2. Grease large casserole dish with olive oil and pour 1 cup Béchamel Sauce on the bottom. Using a slotted spoon, layer potatoes on top of sauce.

3. Sprinkle 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper over potatoes and drizzle 1 cup Béchamel Sauce. Layer with potatoes and sauce, then sprinkle with parmesan. Repeat and top with cheese. Bake uncovered for 40 minutes. Broil to brown cheese on top.


Per serving: 183 calories, 9g total fat, 3g saturated fat, 2mg cholesterol, 387mg sodium, 516mg potassium, 20g total carbohydrate, 2g dietary fiber, 6g protein

Ingredients

4 pounds of red potatoes, washed and cut into 1/4 inch discs

3 cups water
1 cup soy milk
1 tablespoon Earth Balance or Benecol butter substitute
4 sprigs of fresh thyme or 1⁄2 teaspoon dried thyme
1 teaspoon plus 1⁄4 teaspoon salt
1⁄2 cup grated parmesan or Jarlsberg cheese
See Béchamel Sauce recipe in Sauces section

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