· 17 Comments
Everyone one loves a cheesy garlicky Potato Gratin and this one will not disappoint. It ticks every box and is truly scrumptious.
This Delicious Potato Gratin is perfectly cheesy and garlicky and total heaven in a dish.
It makes a great side dish for a variety of main courses. such as:
- Slow Cooker Guinness Beef Brisket
- Stove Top BBQ Chicken
- Garlic Chicken and French Bean Tray Bake
- Chicken Quinoa Meatballs in a Veggie Sauce
- Sausage and Lentil Casserole
- Bulgur Wheat, Onion, Sage and Sausage Stuffed Chicken
or head on over to my FULL RECIPE INDEX to browse over 700+ delicious Slimming Eats Recipes.
The whole family will love this Potato Gratin, including the kids. My kids love this Potato Gratin whenever I serve it for dinner. They would actually happily eat a plate of this just as it is and who could blame them? I totally could too.
I recommend using a waxy type of potatoes like yukon golds or similar variety (Elfe in the UK). Yukon golds are my favourite for that amazing buttery flavour that they have, without having to add tons of butter.
If you don't like parmesan, then feel free to substitute with cheddar, I just think parmesan is the best cheese for a potato gratin, as it's got heaps of flavour that just pairs amazing well with the garlic.
Usually, potato gratin would have heaps of cream, but I just use stock, as with the layer of potato and parmesan, it is creamy and velvety enough without having to add heaps of additional calories.
There is no way I am spoiling the flavours by adding something like quark or yoghurt - those do have their place in certain recipes, but potato gratin definitely is not one of them.
Just look at that golden, cheesy potato for a second, take it in, smell the screen, you know you want to make this right? I mean who wouldn't it does look pretty darn good right?
In fact I am typing this up a few days after making this amazing Potato Gratin, and can't help but crave it again right now. It is just screaming at me - eat me now!!
What Kitchen Items Do I Need To Make This Potato Gratin?
- Kitchen Scales
- Measuring Cups
- Measuring Spoons
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
- Oven Proof Dish
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Recipe Card
Potato Gratin | Slimming Eats
Yield: 3 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
This recipe is gluten free, vegetarian and Weight Watchers friendly
WW Smart Points - 11
Vegetarian - use a vegetarian friendly cheese
Ingredients
- 1 garlic clove
- 900g of potatoes (I used Yukon golds), peeled and sliced thinly
- 90g of parmesan
- 300ml of chicken or vegetable stock
- salt and black pepper to season
- Cooking Oil Spray
Instructions
- Preheat the oven to 200c or 400f
- Spray an oven proof dish with some cooking oil spray
- Chop the garlic clove in half and rub over the base and sides of an ovenproof dish. Arrange half the potatoes in the dish, slightly overlapping as you do.
- Sprinkle with a half of the parmesan cheese and season with salt and pepper.
- Pour over half of the stock.
- Finely chop the other half of the garlic clove and add this to the top of the potatoes.
- Repeat with remaining potatoes, stock and cheese.
- Spray over the top with some more cooking oil spray
- Bake in the oven for approx 45mins - 1 hour, the top should be nice and golden.
- A great side dish for casseroles, meat, fish etc
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 3Serving Size 1 serving
Amount Per ServingCalories 351Total Fat 9.2gSaturated Fat 5.9gCholesterol 23mgSodium 635mgCarbohydrates 49.1gFiber 7.2gSugar 2.5gProtein 18.4g
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We are removing all Slimming World syn values from the website, you can read more about that here.
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Disclosure:
This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.” Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.
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Reader Interactions
Comments
Donnie46 says
Mmmmmm....DELICIOUS, thank you for this recipe. xx
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britmumincanada says
you are welcome, it was really yummy with the Lebanese Chicken
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Anonymous says
Cooked these potatoes this evening for dinner and they were lovely, served them with your thai spiced salmon filo parcels and some broccolli, it was delicious I made the entire recipe and split it between 2, only 2 hea in the entire serving so thought why not. My husband thinks I have a chef stashed in the kitchen.
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Charlotte says
Looks amazing, I fancy adding some wee bits of bacon through it. Do you think this would taste nice? x
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Shevy (Slimming Eats) says
That sounds like a perfect addition to me, you could even do slices of ham.
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Kelly says
Do you think this would work with grated mozzarella instead of parmesan?
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Shevy (Slimming Eats) says
The Parmesan adds flavour. I would substitute with a strong cheddar rather than mozzarella. Hope that helps.
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L says
Do you use the other half of the stock at any point?
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Shevy (Slimming Eats) says
Yes it’s added when you repeat with the final layer.
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Shirley says
I made this for tea tonight absolutely amazing, the parmesan adds fantastic flavour and it disappeared very quickly.
Thanks shevy we love your recipesReply
Dawn Bacon says
I have just made this, and it’s so tasty. Thank you. It’s filling as well.
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Laura U says
I made this as couldn’t be bothered peeling and ricing potatoes.. it was much more appealing to whack them all through the mandolin. Thanks for posing this; I’d never have thought to try potatoes this way!
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Liz van Loon says
Absolutely delicious. Thank you.
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Lee says
Thanks for the recipe it tastes amazing
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Yvonne says
Cooked this for tea.it was a absolutely lovely different and very filling will be doing it again thank you for your recipes all delicious.
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Linda Bruce says
A great recipe. I had no cream and the stock really helped. A great addition to the Sunday roast and a good exchange for the roast potato. Loved by fussy teenagers and grumpy dad lol
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Emma says
Omg this was absolutely delicious! I cut the ingredients by a third as it was only for me and my husband but I seriously wished I hadn’t. Had it with steak and they went gorgeous together. This is definitely my new favourite way of having potatoes.
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