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Low-fat creamy potato gratin with parmesan crumbs

  • 0:20 Prep
  • 1:45 Cook
  • 6 Servings


  • Olive oil spray
  • 1kg Lady Christl potatoes, peeled, thinly sliced (see note)
  • 1/2 garlic clove, finely chopped
  • 250ml (1 cup) Massel chicken style liquid stock
  • 200ml light thickened cooking cream
  • 35g (1/2 cup) fresh breadcrumbs
  • 1 tablespoon shredded parmesan


  • 1
    Preheat oven to 160°C. Spray a 1.25L (5-cup) capacity baking dish with oil. Arrange a layer of potato, overlapping slightly, over the base. Sprinkle with a little of the garlic. Season with salt and pepper. Continue layering with remaining potato and garlic.
  • 2
    Combine the stock and cream in a jug. Pour the cream mixture over the potato. Bake for 1 hour 15 minutes.
  • 3
    Combine breadcrumbs and parmesan. Sprinkle evenly over the potato. Bake for a further 30 minutes or until golden. Set aside for 5 minutes to cool slightly.

Source: taste.com.au


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