WW Potato Gratin: A Hug in a Dish

There are some dishes that just feel like home, no matter where you are. For me, that’s a warm, comforting potato gratin. I remember my grandmother making a version of this on chilly autumn evenings, the aroma of garlic and cheese wafting through the kitchen as the potatoes baked to tender perfection. It was a simple dish, but the way she layered it, the care she took in coaxing out the flavors, made it feel like a true celebration. This WW Potato Gratin, with its careful layering and just the right balance of creamy broth and savory cheese, brings back those cherished memories and delivers on pure, unadulterated comfort. It’s a testament to how simple ingredients, treated with a little bit of love and attention, can create something truly extraordinary.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6
• Yield: 3-quart baking dish
• Dietary Type: Adaptable (primarily a hearty side dish)

Ingredients

This gratin relies on a few key players, all working in harmony to create a symphony of flavor and texture. The beauty of this dish lies in its simplicity and the quality of its components.

• 1 garlic clove, halved
• Cooking spray
• 1 cup onion, chopped
• 6 medium baking potatoes, peeled and cut into 1/8-inch slices (about 2 1/2 pounds)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup extra-sharp cheddar cheese, shredded
• 1/4 cup fresh Romano cheese, grated
• 1 3/4 cups low-sodium chicken broth
• 1 cup evaporated skim milk

Equipment Needed

You won’t need a lot of fancy gadgets for this recipe, just a few kitchen staples to get the job done:

• A shallow 3-quart baking dish
• A small nonstick skillet
• A small saucepan
• A peeler and a sharp knife for slicing potatoes

Instructions

The magic of this gratin unfolds in the careful layering and the slow, steady baking process. Each step is designed to build flavor and ensure a wonderfully tender result.

1. Begin by preheating your oven to 425 degrees Fahrenheit. This initial high heat helps to create a lovely crust on the potatoes.
2. Take the halved garlic clove and rub it all over the inside surfaces of your shallow 3-quart baking dish. Once you’ve thoroughly coated the dish, discard the garlic. This imparts a subtle, fragrant essence without overpowering the dish.
3. Next, coat the inside of the prepared baking dish with cooking spray. This will prevent any sticking and ensure easy serving.
4. Place a small nonstick skillet over medium heat. Coat the skillet with cooking spray and allow it to become hot.
5. Add the chopped onion to the hot skillet. Sauté the onion for 5 minutes, or until it is tender. Remove the skillet from the heat and set aside the sautéed onion.
6. Now, it’s time for the assembly. Arrange one-third of the potato slices in the bottom of the prepared baking dish.
7. Sprinkle this first layer of potatoes with half of the salt and half of the pepper.
8. Follow this with half of the sautéed onion and half of the cheddar cheese and Romano cheese.
9. Repeat the layering process: another third of the potato slices, followed by the remaining salt and pepper, the remaining sautéed onion, and the remaining cheddar and Romano cheeses.
10. Finally, top with the remaining potato slices, ensuring an even layer.
11. In a small saucepan, combine the low-sodium chicken broth and the evaporated skim milk. Bring this liquid mixture to a boil over low heat.
12. Carefully pour the hot broth and milk mixture evenly over the potato mixture in the baking dish. Ensure the liquid reaches most of the potato slices.
13. Bake the gratin, uncovered, in the preheated 425-degree oven for 50 minutes, or until the potatoes are tender. You can test for doneness by gently piercing a slice with a fork; it should slide in easily.
14. Once baked, let the gratin stand for 5 minutes before serving. This brief resting period allows the flavors to meld and the gratin to set slightly.

Expert Tips & Tricks

To elevate this already delightful gratin, consider these little touches:

• Potato Slicing: For the most uniform slices, a mandoline is your best friend. If you don’t have one, be patient and try to keep your knife strokes as consistent as possible. Evenly sliced potatoes cook at the same rate, ensuring a consistent texture throughout the dish.
• Cheese Quality: While the recipe calls for extra-sharp cheddar and fresh Romano, don’t hesitate to experiment with other good-quality melting cheeses. A Gruyère or a bit of Parmesan can add another layer of complexity. Grate your cheese from a block; pre-shredded cheeses often contain anti-caking agents that can affect the melt.
• Broth Flavor: If you’re not concerned about sodium, you can use a good quality regular chicken broth. For an extra depth of flavor, consider adding a pinch of dried thyme or a bay leaf to the broth and milk mixture as it heats, and then remove it before pouring over the potatoes.
• Onion Sweetness: For a sweeter, more mellow onion flavor, you can caramelize the onions slowly before adding them to the gratin. This will take more time but is well worth the effort for a richer taste.
• Doneness Test: The 50-minute mark is a guideline. Ovens can vary! If the top is browning too quickly but the potatoes aren’t tender, you can loosely tent the dish with aluminum foil for the remainder of the baking time.

Serving & Storage Suggestions

This WW Potato Gratin is a star on its own, but it also plays beautifully with other dishes.

• Serving: Serve this gratin hot, directly from the baking dish. Its golden-brown, slightly crispy top and creamy, tender interior make for a visually appealing presentation. It pairs wonderfully as a side to roasted chicken, grilled steak, or even as a hearty vegetarian main course with a crisp green salad.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
• Reheating: To reheat, place a portion in a small oven-safe dish and bake at 350 degrees Fahrenheit for 15-20 minutes, or until heated through. You can also gently reheat individual portions in the microwave, though the top may not be as crisp. Avoid freezing, as the texture of the potatoes can become mushy upon thawing.

Nutritional Information

Here’s an estimated breakdown of the nutritional value, keeping in mind that actual values can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	255 kcal	13%
Total Fat	7 g	9%
Saturated Fat	4 g	20%
Cholesterol	23 mg	8%
Sodium	319 mg	14%
Total Carbohydrate	36 g	13%
Dietary Fiber	3 g	11%
Total Sugars	7 g	14%
Protein	13 g	26%
Vitamin D	0 mcg	0%
Calcium	166 mg	13%
Iron	1 mg	6%
Potassium	756 mg	16%

Note: Nutritional values are estimates and can vary based on specific ingredient choices and brands.

Variations & Substitutions

While this recipe is fantastic as is, feel free to make it your own:

• Dairy-Free/Vegan: For a dairy-free version, swap the cheddar and Romano for your favorite dairy-free shredded cheese blend. Use unsweetened plant-based milk (like soy or oat milk) and vegetable broth instead of chicken broth.
• Herbaceous Twist: Incorporate fresh herbs like chives, parsley, or thyme into the layers for an added burst of freshness.
• Garlic Infusion: For a more pronounced garlic flavor, you could mince two cloves of garlic and sauté them with the onions.
• Spicy Kick: Add a pinch of red pepper flakes to the potato layers for a subtle heat.

FAQs

Q: Can I use sweet potatoes instead of baking potatoes?
A: While you can certainly try sweet potatoes, they have a different starch content and sweetness. The texture and flavor profile will be significantly different from a traditional gratin. Baking potatoes are best for this recipe’s intended outcome.

Q: Why is the oven temperature so high (425 degrees)?
A: The high initial temperature helps to achieve a beautifully browned and slightly crispy top on the gratin while ensuring the potatoes cook through evenly within the 50-minute baking time.

Q: My gratin looks a little dry. What did I do wrong?
A: Ensure you’ve poured the broth and milk mixture evenly over the potatoes. It’s meant to be quite liquidy before baking; the potatoes will absorb it as they cook. Also, make sure your potato slices are not too thick.

Q: Can I make this gratin ahead of time?
A: You can prepare the gratin up to the point of pouring in the liquid. Cover and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before pouring in the warm broth and milk mixture and baking. You may need to add a few extra minutes to the baking time.

Q: What kind of baking dish works best?
A: A shallow, wide baking dish is ideal. This allows the liquid to come into contact with more of the potato surface area, promoting even cooking and preventing the potatoes on the bottom from becoming waterlogged while those on top remain undercooked.

A Comforting Classic Reimagined

There’s a profound satisfaction in creating a dish that nourishes both the body and the soul, and this WW Potato Gratin certainly achieves that. It’s a dish that speaks of warmth, comfort, and good times shared. Whether you’re following a specific eating plan or simply looking for a deeply satisfying side dish, I encourage you to try this recipe. Let the simple elegance of potatoes, broth, and cheese transform your dinner table. I’d love to hear about your experience and any wonderful variations you discover!