Potato Gratin Is Funny At Our House

I have to confess that I am one of those people that can open an empty fridge and still make a healthy meal. That was the context the first time that I made my son a simple version of potato gratin from an empty fridge. All you need is some white cheddar, potatoes, buttermilk and fresh herbs…and you’re ready to roll. Here’s a more deluxe version for when you have some groceries at home.

Gratin is a French word that literally means “browned,” cheese or breadcrumbs on the top of a casserole. Potatoes have a bad reputation because they are often served deep-fried as fries or chips. When baked or steamed, potatoes are loaded with fibre, vitamin C, protein, vitamin B1, and potassium.

Potato Gratin Recipe

Raw cheddar cheese (Always buy white cheddar. Believe it or not, milk doesn’t come in any shade of orange. That’s a food dye.)
1.5 cups of Buttermilk
Fresh thyme, unrefined salt and pepper, garlic
8 unpeeled Yukon Gold potatoes
Your choice of thinly sliced carrots, organic spinach or any other veggie

1. Thinly slice 6 to 8 medium sized potatoes, Yukon Gold potatoes are an inexpensive favorite. Steam for about 20 minutes or until you can easily poke a fork through them. While your veggies are steaming, preheat your oven to 365 degrees. Steaming first not only cooks your potatoes quicker than if you only bake them, but also seems to make them fluffier. Note: I add thinly sliced carrots to my steamer…for some extra flavour and nutrition. Go wild and use what veggies you have in the crisper.

2. Then spread your steamed veggies flat in casserole dish. I do mine in layers and put shredded cheese, buttermilk, thyme, salt and pepper in the middle. Let cook for about 30 minutes.

3. Remove your potatoes from the oven, add the rest of your cheddar cheese to the top and broil on low for 5 to 10 minutes until crispy and brown. Let cool and enjoy. As you can see, our little guy does!