The Lebanese Potato and Mushroom Gratin
A Low-Fat Recipe of Only 3 gr Fat per portion
Gratins could be so friendly to us mothers in the kitchen. At least, it’s my case in my relationships with the Gratins. They are mostly easy to make, form a good consistent meal with no much hassle, and we can be creative with our veggies in the fridge.
I also love the fact that I can attend to my other tasks while the oven does it 20-minute part. By the time it’s done, I have the green salad ready, and the kitchen spotless.
The Gratin, in its simple form and melting cheese, is a culinary method that was introduced to our cuisine by the French.
This Vegetarian Recipe uses as main components potatoes, spring onions, and mushrooms. We place them in the baking pan and soak them with the white sauce then cover with yellow shredded cheese. The White Sauce is made of low-fat powder milk and cornstarch, and flavored with Nutmeg and Salt.
I always side dishes like the gratin and the lasagna, which are baked with milk and cheese, with a green salad. Vegetables like fresh tomato and cucumber don’t do so well with warm milky cheese. I found that the green salad brings in freshness without altering that type of dishes.
To Your Good Health, Cheers!
Vegetarian Low-Fat Gratin Potatoes and Mushrooms
3 g Fat only per portion!
- 500 gr Potatoes poached and cut
- 1 stalk Spring Onion chopped thinly
- 1/2 cup Mushroom slices frozen or in can
- 1/2 cup Shredded Yellow Cheese Low-Fat
For the White Sauce
- 6 tbsps Powder Milk Low-Fat
- 1 tbsp Cornstarch
- 1/4 tsp Ground Nutmeg
- 1 tsp Salt
- 2 cups Water
- Glass Baking Pan: 20 x 30 cm
Preheat your oven at 180°C or 356°F
In a saucepan, mix the ingredients of the white sauce. Turn on the heat under it, and stir continuously until it solidifies a little. Set aside
Place the potatoes and the spring onions in the baking pan, and mix gently. Pour the White Sauce over, and cover with the shredded cheese.
Place the pan in the oven, and bake for 20 minutes.
Serve hot right from the oven, and enjoy!