potato gratin no words 2

{Giveaway has ended}

Steak houses are infamous for perfectly aged, mouth watering cuts of meat. Filets under their roof can be cut without a knife, delivering melt in your mouth perfection.

Their main courses are accompanied by a myriad of simple yet incredible dishes served family style. Velvety creamed spinach, macaroni and cheese on steroids, and a spiced up potato gratin leave you wanting more. So much more that after my first experience I went home and duplicated the gratin for Christmas that year.

Now that I am on my health quest, I decided to come up with a ‘better for you’ duplication. To make it week day friendly, it was made in the crock pot. (Score one for weekday friendly gourmet meals!)

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It just so happens to be the perfect week 2 recipe for the Pile on the Produce giveaway! (Have you entered to win a potato prize pack yet? If not click here for details!)

Fun fact alert: Did you know that potatoes are loaded with potassium? This makes them a blood pressure lowering power house. They are also an excellent source of vitamin C, fiber, B6 and iron.

This slimmed down version comes in at only 270 calories, versus the original’s whopping 675 calories. That saves you 405 calories without sacrificing taste!

Since this is part of the Pile on the Produce promotion, there are additional produce items to make this dish higher in nutritional content. I’ve added red bell pepper, and additional leeks. The dairy is cut significantly, using vegan cream cheese, chicken stock and almond milk in place of milk and cream. Parmesan cheese is used to give it just a touch of decadence.

So, what are you waiting for? Make this dish or the Skinny Power Potato & Egg Crepes. If you post a picture of any of one of the two Pile on the Produce creations on your FB wall you will receive 5 bonus entries. Just make sure you post on the Decadently Fit FB wall and let me know you did. The next drawing will take place September 15, 2013 @ 9 p.m. PST.

Recipe

Serves 8 – 10

1 tablespoon olive oil

1/2 tablespoon coconut oil

1 small jalapeno diced

1 red bell pepper, diced

1 leek diced, rinsed in a bowl of ice cold water to remove dirt

1 garlic clove, minced

1/2 teaspoon sea salt

1/4 teaspoon black pepper

3/4 cup plain almond milk

1 1/2 cup low-sodium chicken stock

8 oz. vegan cream cheese (you have to just trust me on this one)

1 cup shaved parmesan

2 1/2 lbs. Klondike Rose Potatoes, cleaned, eyes removed

2 tablespoons Melt butter

2 tablespoons Bob’s Red Mill Gluten-Free Flour

Fill a large bowl with water and 1 cup of ice.

Slice the potatoes on a mandoline 1/16th of an inch thick. As each potato is cut put the slices in the bowl of cold water. Set aside.

potato gratin leek pepper

Over medium-high heat sauté the peppers and leeks in the coconut oil and olive oil until softened, about 3-5 minutes. Stir in the garlic and sauté for another minute. Stir in salt and pepper. Take off heat and set aside.

In a large sauce pan melt the Melt over medium heat, whisk in the flour and stir until the mixture smells like popcorn (2 – 3 minutes). Do not stop stirring, or it will burn. Whisk in the chicken stock slowly. When fully incorporated add in the almond milk, constantly whisking. Continue stirring till the mixture starts to thicken, 5- 8 minutes. When mixture has fully thickened stir in the leek mixture.

potato gratin sauce combined

Stir in the vegan cream cheese and parmesan, until fully incorporated. Let simmer for 5 minutes on low heat. Season to taste with salt and pepper.

Line your crock pot with a plastic liner. (trust me!)

Drain the potatoes in a colander and dry of excess water with a clean, lint free kitchen towel.

Put a small amount of the cheese sauce on the bottom of the crock pot. Layer the potatoes on the bottom of the sauce, 1 layer.

potato gratin potato layer

Cover the potatoes with a small amount of the sauce, and add another layer of potatoes over that. Repeat till there are no more potatoes. Dump the rest of the sauce on top of the last layer of potatoes, covering evenly.

Place 2 layers of paper towels over the dish, and cover with the lid. The paper towels should not be touching the sauce.

potato gratin paper towels

Cook on low for 6 – 8 hours or until the potatoes are soft and a crusty cheese layer has started on the outside of the potatoes.

potato gratin in crock pot

Servings: 8• Size: 1/8 of the gratin Calories: 270• Fat: 4.5g • Carb: 37g • Fiber: 3g• Protein: 7.5g • Sugar: 2g Sodium: 216mg • Cholesterol: 6mg

2 Comments on Crock Pot Potato Gratin (giveaway)

    • I chose the vegan cream cheese to keep the level of dairy to a minimum. I have an intolerance. Plus it’s fun to introduce a new ingredient now and them. It’s surprising how good it really is. You can most certainly use regular though.

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