Elegant Low-Sodium Cheesy Potato Gratin
[Kimmi Food] Quick & Easy Low-Sodium Cheesy Potato Gratin Made in 20 Minutes
Hello everyone, this is Kimmi from Kimmi Food! Today, I’m excited to share a recipe for Cheesy Potato Gratin that you can easily make at home. With just potatoes and cheese, you can whip up a creamy and delicious gratin anytime. It’s perfect as a delightful home party dish or a satisfying snack for kids. We’ve made this a low-sodium version for a healthier treat!
Gratin Ingredients- 3 medium potatoes
- 200g mozzarella cheese
- 1 handful red bell pepper (seeds removed and finely chopped)
- 1 handful onion (finely chopped)
- Pinch of salt
- Pinch of black pepper
- A little chopped parsley (for garnish)
- Olive oil, as needed
Tangy Special Sauce- 2 Tbsp mayonnaise
- 1/2 Tbsp minced onion
- 1 Tbsp lemon juice
- A little chopped parsley
- Pinch of black pepper
- 2 Tbsp mayonnaise
- 1/2 Tbsp minced onion
- 1 Tbsp lemon juice
- A little chopped parsley
- Pinch of black pepper
Cooking Instructions
Step 1
First, wash the potatoes thoroughly to remove any dirt. Gently scrape off any uneven or dark spots on the surface with a knife. Be careful not to peel too much, as this can affect the crispiness of the potatoes when baked.
Step 2
Next, thinly slice the prepared potatoes. Aim for about 3-4mm thickness. Slices that are too thick will take longer to cook, and slices that are too thin might break apart.
Step 3
Place the sliced potatoes in a bowl of cold water and soak for about 10 minutes to remove excess starch. This prevents them from sticking together and ensures a cleaner bake. After soaking, drain them and pat them completely dry with paper towels.
Step 4
Line an oven pan with parchment paper. Arrange the dried potato slices in a single layer, slightly overlapping if needed, making an attractive pattern. Drizzle a little olive oil over the potatoes for added flavor and a nice roasted finish.
Step 5
Lightly season the potato layer with a pinch of salt and pepper, according to your taste.
Step 6
Preheat your oven to 220°C (425°F). Place the pan in the preheated oven and bake for 10 minutes. Cooking times may vary depending on your oven. You’ll know they’re ready when the potato edges start to puff up and look slightly golden.
Step 7
Finely chop the red bell pepper to add color and texture to your gratin. Remove the seeds and membranes before chopping.
Step 8
Finely chop the onion as well. These chopped onions can be used both in the gratin layers and in the sauce.
Step 9
Now, let’s assemble the gratin! In an oven-safe dish, place a layer of the partially baked potato slices. Sprinkle a generous amount of mozzarella cheese over the potatoes to create a cheesy base.
Step 10
Add another layer of the sliced potatoes on top of the cheese. Then, sprinkle the chopped onion and bell pepper evenly over this layer. Finish by covering everything generously with more mozzarella cheese.
Step 11
Return the gratin to the preheated oven. Bake for another 5-7 minutes, or until the cheese on top is melted and has turned a beautiful golden brown. The cheese will bubble and beautifully bind all the ingredients together.
Step 12
While the gratin is baking, let’s make the sauce. In a small bowl, combine 2 tablespoons of mayonnaise, 1/2 tablespoon of minced onion, 1 tablespoon of lemon juice, a little chopped parsley, and a pinch of black pepper. Mix well. Drizzle this tangy sauce over the finished gratin or serve it on the side for an extra burst of fresh flavor. You can also add a touch of honey or mustard for a different twist.
