Recipe Details:This is a delicious French dish of thinly sliced potato baked in baked in milk using the gratin technique. A perfect diabetic-friendly side dish for a holiday dinner!
- Potato (cut into thin slices) – 2 lb.
- Onion (cut into feathers) – 1
- Milk – ½ cup
- Cream – ½ cup
- Gruyere cheese (grated) – 2/3 cup
- Garlic – 2 cloves
- Bay leaf – 1
- Nutmeg – ¼ tsp.
- Olive oil – 1 tbsp.
- Fresh thyme – 3 sprigs
- Butter (for greasing)
Recipe Directions:Step 1
Heat olive oil in a frying pan over low heat. Add the onions, cover and cook for 15 minutes, stirring occasionally. For richer flavor, add 1 finely chopped sprig of fresh thyme during the last minute couple of minute of cooking.
Pour milk and cream into a large saucepan, stir, add bay leaf and garlic. Bring milk to a boil, then remove from heat and add nutmeg.
Add chopped potatoes and onions into the milk and cream mix. Cook for 15 minutes, stirring occasionally. Make sure not to overcook the potatoes as they must keep its shape during further cooking.
Using a skimmer or a slotted spoon, carefully put the potatoes and onions in a baking dish, in layers, leaving the milk and cream mix in the saucepan.
Pour the milk and cream mix over the potatoes, making sure it just covers the top of the potatoes.
Preheat oven to 375 F. Grease a baking dish with butter. Sprinkle the grated Gruyere cheese over the potatoes, cover the dish with aluminum foil and put it in the oven.
Bake the dish for about 1 hour 15 minutes to 1.5 hours until the top of the gratin becomes golden. Check if the dish is ready by piercing it with a knife. If the knife goes through easily the gratin is ready, otherwise, cook for another 10 minutes, then check again.
When the dish is ready, take it out of the oven and let it rest for 5 minutes. Add 2 sprigs of thyme for decoration. Serve and enjoy!
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