With my Christmas ham, I served Potato Gratin with Goat Cheese and Garlic. This is another Cooking Light recipe. I think that one year I decided with all the sweets and desserts that we eat at this time of the year, that if I could make the main dishes a little bit lighter, it might cause less damage to our waistlines! When I tried the ham (from yesterdays post) and this gratin, I knew that they were keepers.
This is what I’ve made for the past 4 Christmas holiday dinners. In case you’re wondering how I remember what I serve together, I keep a spreadsheet of my favorite menus. The spreadsheet has three columns, one for the main dish, one for the starch (potatoes, rice, polenta, whatever) and one for the vegetables. So I just went down to my ham section, which lists my 3 favorite ways to make ham, chose the ham, and then looked at the starch and vegetable sections to see what I like to serve with it. I’m kind of weird..I know.
Anyway, so next to my ham, was listed this potato gratin. Which I had completely forgotten about, by the way. I only look at my ham section a couple of times a year. But this gratin would be great with lots of other things too. The recipe can be found on the Cooking Light link posted above, but I’ve also included it here.
Potato Gratin with Goat Cheese and Garlic
from Cooking Light October 2001
1 cup half-and-half, divided
1 tablespoon all-purpose flour
1 cup (4 ounces) crumbled goat cheese
1 cup 1% low-fat milk
1 teaspoon salt
3/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 garlic clove, minced
5 cups thinly sliced peeled Yukon gold potato (about 2 1/2 pounds)
Preheat oven to 400°.
Combine 2 tablespoons half-and-half with flour in a large bowl, stirring with a whisk. Add the remaining half-and-half, cheese, and next 5 ingredients (cheese through garlic), stirring with a whisk. Arrange half of the potato slices in a single layer in an 11 x 7-inch baking dish coated with cooking spray. Pour half of the milk mixture over potato slices, stirring the milk mixture immediately before adding. Repeat procedure with remaining potato slices and milk mixture. Bake at 400° for 1 hour and 10 minutes or until potatoes are tender and golden brown.
9 servings (serving size: 2/3 cup)
This is good. Everyone loves it and no one can believe that it’s lightened up. Now, I know a full fat gratin would be much better, but if you are trying to eat a little lighter (and who isn’t) then this is pretty darn good. And besides I received Dorie Greenspan’s Baking: From My Home to Yours for Christmas!!! So, I’m going to have to lighten up all of my main dishes to make room for these treats! I’m overwhelmed with this book, I don’t know where to begin!