Low Fat Potato Gratin

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  • Serves: 4-6
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4 large potatoes peeled and thinly sliced (3mm)

2 cloves of garlic, chopped

1 medium onion, chopped

2 tbsp olive oil

1/3 cup flour

2 1/2 cups low fat milk

1 tsp paprika

2 bay leave

1 tsp mustard

1/2 cup scallion (spring onion)

50g cheese grated

Salt and Pepper



Directions for Low Fat Potato Gratin

  1. Preheat oven at 180 degrees
  2. In a Corningware Retroflam saucepan, heat olive oil and sauté garlic and onions for about 3 minutes until they are softened but not brown.
  3. Add the flour and stir until it forms a crumbly dough.
  4. Slowly add milk and whisk. The mixture should form a roux. Smoothen out any lumps.
  5. Stir in the paprika, mustard, bay leaves, salt and pepper.
  6. In a Corningware 2L casserole, place a layer of sliced potato and top it with a layer of roux. Sprinkle some scallion on top of the roux.
  7. Repeat this until all the potatoes are layered.
  8. Top with grated cheese and bake covered for 20mins and uncovered for another 15-20mins until the cheese is brown.


Note: Try switching potatoes for cauliflower for a lower carbohydrate version suitable for diabetics.

This recipe is low in fat, rich in potassium and calcium and suitable for lacto-vegetarians.