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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 224.3
  • Total Fat: 8.9 g
  • Cholesterol: 21.4 mg
  • Sodium: 313.3 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 10.0 g

View full nutritional breakdown of Multi-Colored Potato Gratin calories by ingredient
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Multi-Colored Potato Gratin

Submitted by: BTVMADS

Introduction

When we think of potatoes au gratin, we think of the sinfully gooey, creamy, cheesey, comforting dish, right? Well, this one keeps all of those things but ups the nutrition ante with anti-oxidant and fiber-loaded sweet and blue potatoes. I've also replaced the cream with a thickened milk bechemel, and kept just a smidgen of the cheese. When we think of potatoes au gratin, we think of the sinfully gooey, creamy, cheesey, comforting dish, right? Well, this one keeps all of those things but ups the nutrition ante with anti-oxidant and fiber-loaded sweet and blue potatoes. I've also replaced the cream with a thickened milk bechemel, and kept just a smidgen of the cheese.
Number of Servings: 4

Ingredients

    ~ 1 medium blue potato, about 5 oz, scrubbed clean
    You can find these blue potatoes at the farmer's market, or possibly Whole Foods/ Trader Joe's. Most grocery chains won't carry them.
    ~ 1 large sweet potato, about 10 oz., peeled
    ~ 2-4 cloves garlic, minced
    ~ 3/4 cup 1% milk
    ~ 1 tbsp butter
    ~1 tsp. olive oil
    ~ 1/4 cup grated parmesan, divided
    ~ 1 tbsp white flour (if you don't eat gluten, use rice flour)
    ~ 1/2 tsp. each dried oregano and thyme
    ~ 1/2 tsp. paprika
    ~ 1/8 tsp nutmeg
    ~ Salt and freshly ground pepper to taste

Directions

1.) Preheat your oven to 350* F. Spray the sides and bottom of a 8x8 square casserole dish (lidded or un-lidded) with cooking spray.

Prepare the Bechemel Sauce:

2.) Slice the potatoes into 1/8"-1/4" thick rounds. Set aside.
3.) In a small sauce pan, heat the olive oil over medium-high. Add the minced garlic and saute for 2 minutes or until fragrant and golden.
4.) Add the butter to the garlic and let it melt and foam a little bit. Then sprinkle the flour evenly over the butter and whisk into a paste.
5.) When the flour-butter mixture has turned a blonde color (usually 1 min. or so after mixing), whisk in the milk, the herbs, paprika, nutmeg, and several grinds of pepper and salt to taste. Reduce heat to medium-low, and cook, stirring occasionally, until the milk is nearly boiling.
6.) Once the milk has bubbled a little bit, turn off the heat and stir in half of the parmsan cheese (abt 2 tbsp).

Now it's time to arrange the gratin!

7.) Pour 1/4 cup of the bechemel sauce into the bottom of the casserole. Layer 1/2 of the sliced sweet potato on top of the sauce, then layer 1/2 of the blue potato slices on top of the sweets. Repeat with another 1/4 cup of sauce and the other half of the potatoes.

8.) Pour the remaining bechemel over the top of the gratin. Put the Gratin into the oven covered with either the casserole lid or a sheet of tinfoil. Bake for 40 minutes.
9.) Take the casserole out of the oven and raise heat to 375*. Remove lid from casserole, sprinkle the parmesan over the top of the gratin, and place back into oven (uncovered) for another 10 minutes.

10.) Let the gratin sit for 10-15 minutes before serving.

Serves 4 very hungry potato lovers. This is fantastic with roasted chicken, pork loin, baked tofu, or just a heaping helping of steamed broccoli, kale, or brussels sprouts!

Number of Servings: 4

Recipe submitted by SparkPeople user BTVMADS.






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