By: Recipes By Julianna Grimes, Photography By Romulo Yanes
The indulgent "cream" sauce for this gratin is actually a low-fat white sauce made from 2% milk thickened with flour—not a speck of cream or butter in sight. The flavor gets seriously delicious when good aged Gruyère cheese, nutty and salty, melts in. Our gratin is wildly delicious, hitting all those comforting starchy-creamy-cheesy notes, and has roughly half the calories and 83% less saturated fat than a classic gratin.
When you start with high-flavor, nutty-intense Gruyère and Parmigiano-Reggiano cheeses, you don't need heavy cream or butter to yield a comforting potato dish.