Gratin Dauphinois – Potato Gratin Dauphin Style

Gratin Dauphinois

I love gratin dauphinois.  I’m kind of obsessed with it.  I remember as a kid, seeing the commercial’s for Betty Crocker’s Scalloped potatoes, and thinking, why won’t my mom make this for me?  (It’s the same feeling I had for the snoopy sno cone machine.)  No matter how much I begged and pleaded, my mother would NOT make scalloped potatoes, nor did they ever purchase the sno cone machine for me.  (I swear, I still want one.  And and easy bake oven).

But I digress.  When I started to cook myself, I made this.  Wow.  I was mystified at the fact that something so easy could be so good.  It really is a sophisticated dish, fragrant and flavorful.  Decadent, warm and seriously addictive.  Because I had left over sliced potatoes from Saturday nights dinner, I made this to go with the Osso Buco, which I will post tomorrow.

So, if you are so inclined to indulge, here’s what you’re going to need:

1 clove of garlic, minced

3/4 cup milk

6 tbsp heavy cream

1 lb russet potatoes, sliced thinly with a mandoline

Salt and White Pepper to taste

2 pinches of cinnamon

4 pinches of freshly grated nutmeg

Preheat oven to 375F (190C).  Add the garlic, milk and cream to a large saucepan and bring to a boil.  Add the sliced potatoes, salt and spices.  Cook for about 5 minutes, stirring and coating the potatoes carefully.

Butter a baking dish.  Add the potatoes and smooth the top.  Bake until golden brown, about 45-50 minutes.  Serve hot!

From my kitchen to yours,

Carla

 

Cabbage Gratin

Cabbage Gratin

Poor cabbage.  It always gets relegated to some type of sauerkraut or slaw.  I personally adore cabbage.  And since you can’t just buy a bit, and using up the whole head when the recipe calls for a cup or so, you are left with that soccer ball in your fridge, begging to be used every time you open it up.

I wanted something different to what I am used to preparing with cabbage.  I didn’t want to make a salad, or a soup.  I wanted to see if it could be used in a side dish that wasn’t just braised with apples!  So, I picked up a really great cookbook of mine, called “Vegetarian Cooking for Everyone”  by Deborah Madison.  It’s a hefty tome, with 720 + pages of recipes.  It really is a bible for all things veggie!

Cabbage gratin

So, to my delight, there were quite a few recipes for cabbage that are completely new to me.  I found this one to be really interesting.  But, I decided to change it up a bit, one because I want to lose a few pounds before I go to my best friends’ wedding this January.  And two, because now when I read a recipe, I can judge if it needs a little extra umph to it.

cabbage gratin

So, instead of using cream in the original version, I swapped it for some greek yogurt.  And then I added some ground chipotle powder, which is my new favorite spice.  It adds a smokiness that you can’t get from any other spice, and the perfect amount of heat.  So, for all of you that are watching their weight, I did the math, and a serving of this is a whopping 150 calories!!!  I was so pleased that something that tastes really decadent can be eaten guilt-free. I also topped it with a teeny bit of grated Gruyère cheese as soon as it came out of the oven.  It is super simple to make, so the prep time is minimal, and all you have to do is wait about an hour for it to come out of the oven, and voilà!  You’ve got a delicious, healthy and low-calorie side dish!

So here’s what you’re going to need:

Adapted from Vegetarian Cooking for Everyone by Deborah Madison

Low- Calorie version:

Olive oil spray and freshly grated Parmesan for the baking dish

1 1/2 lbs of green or savoy cabbage, diced into 2 inch squares

1/3 cup flour

1 cup skim milk

1/4 cup greek yogurt

2 tbsp tomato paste

3 eggs

3 tbsp finely chopped parsley or dill

2 tsp chipotle powder or spicy paprika

Salt and freshly milled white pepper

3 tbsp grated Gruyère cheese

Preheat the oven to 375 F (190 C).  Spray the gratin dish with the olive oil and coat with the parmesan cheese.  Boil the cabbage, uncovered, in salted water for 5 minutes, then drain.  Rinse, then press out as much water as possible.  Whisk the remaining ingredients until smooth, add the cabbage, and pour the mixture into the dish.  Bake until firm and lightly browned, about 50 minutes.  Top with the Gruyère when it comes out of the oven.

From my kitchen to yours,

Carla