French · Dinner
Baked Potato Cream Bake (Low-Calorie)
A single-portion French-style potato gratin layers thin potato with light cream and Gruyère, baked until tender and golden. Reduced-fat milk replaces most heavy cream to cut calories while maintaining creaminess, finished with nutmeg, garlic, and a light cheese crust.
$3
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
352Calories
13.4gProtein
14.8gFat
41.6gCarbs
6.9gSugar
4.7gFiber
735mgSodium
47mgChol
8.9gSat Fat
1150mgPotassium
270mgCalcium
1.7mgIron
0.4mcgVitamin B12
28mgVitamin C
vegetarian
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Peel and thinly slice the potato into rounds about 1/8-inch thick using a mandoline or sharp knife, then soak in cold water to prevent browning.
2
Prep
Preheat the oven to 375°F (190°C). Rub a small baking dish with the garlic clove halves and coat lightly with butter.
3
Bake
Drain potatoes and layer in the dish overlapping slightly, seasoning each layer with salt, pepper, and nutmeg. Warm the reduced-fat milk and light cream together over medium-low heat for 2 minutes until steaming, then pour evenly over potatoes. Cover with foil and bake at 375°F (190°C) for 25 minutes until just tender when pierced.
4
Finish
Uncover, scatter grated Gruyere over the top, and bake uncovered for 12–15 minutes until golden and bubbling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g potato
- 2/3 cup160ml reduced-fat milk
- 4 tbsp60ml light cream
- 1.4 oz40g Gruyere cheese
- 2 clove2 clove garlic, halved
- 1/4 tsp1/4 tsp ground nutmeg
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 2 tsp2 tsp butter
