Scalloped potato gratin with rosemary and garlic

Scalloped potato gratin with rosemary and garlic

A fabulous alternative to roast potatoes, tasty and very pretty on the table!

time

15 mins

pan

1 hour

fire

218 kcal

time

15 mins

pan

1 HOUR

fire

218 kcal

Scalloped-potato-gratin-with-rosemary-and-garlic

SERVES

6

DIFFICULTY

EASY

SERVES

6

Difficulty

EASY

I recently attended a lovely Easter event with Iceland Foods, and was inspired to come home and cook my own Easter Feast! I love potatoes Dauphinoise, but they are usually full of fat, so I wanted to create something that looked as lovely on the table, but that was a healthy alternative with no added fat. Particularly as this was for an Easter Feast I wanted to keep the main as lean as possible to allow for chocolate consumption throughout the rest of the day!

I hand sliced the potatoes, although you could use an attachment on a food processor, or a mandolin, but it didn’t take too long! Once you have put everything together this is a very low maintenance dish as you just pop it into th oven and let it do its thing!

SHARE THIS RECIPE

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on email
Email
Share on facebook
Share on twitter
Share on pinterest
Share on email

Scalloped potato gratin with rosemary and garlic

Servings: 6
A fabulous alternative to roast potatoes, tasty and very pretty on the table!
Syn-free
Print Recipe
15 mins
1 hr

Ingredients

  • 1.5 kg maris piper or King Edward potatoes
  • 3 sprigs fresh rosemary leaves removed from stem and finely chopped
  • 3 cloves garlic peeled and finely chopped
  • 250 ml vegetable or chicken stock
  • salt
  • Spray oil or low calorie cooking spray

Instructions

  • Preheat the oven to 180c
  • Peel and thinly slice the potatoes. Wash under a running tap to remove excess starch.
  • Spray the sliced potatoes with spray oil or cooking spray, and toss them together to coat fully
  • In a ovenproof dish, create one layer of potatoes, overlapping, over the bottom of the dish. Cover with 1/3 of the stock and then sprinkle with 1/3 of the rosemary, and half of the chopped garlic
  • Repeat the last step
  • Do the final layer of potato, covering with stock, sprinkling with rosemary (not garlic as you don't want it burnt) and spray the top with spray oil or cooking spray
  • Pop onto the top shelf of the oven, and bake for 1 hour, until the potatoes are cooked through and it's nicely browned on top.
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!