Light Potato Gratin with Milk

Light Potato Gratin with Milk

A light version of potato gratin using milk instead of cream.


  • 1 kg potatoes
  • Salt and pepper
  • 1/2 teaspoon granulated garlic
  • 1 tablespoon butter
  • 80 g light cheddar cheese
  • 250 ml milk
  • 1 bay leaf
  • 1 clove
  • 1/2 teaspoon thyme
  • A pinch of nutmeg


Preheat the oven to 210 degrees Celsius (410 degrees Fahrenheit). Peel and rinse the potatoes, then slice them thinly on a cutting board.

Season with salt, pepper, and granulated garlic. Mix with half of the softened butter.

Grease a baking dish with the remaining butter. Layer half of the potatoes on the bottom and sprinkle half of the grated cheese on top. Arrange the remaining potatoes on top.

In a saucepan, heat the milk with the bay leaf, clove, thyme, and nutmeg. Pour over the potatoes. Finally, sprinkle with the remaining cheese.

Bake uncovered in the preheated oven for about 45 minutes, or until the potatoes are tender

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